How often should you sharpen your kitchen knives?

The Le Cordon Bleu College of Culinary Arts recommends sharpening kitchen knives at least every 60 days, especially if the knives are subject to daily use. Sharp knives make cutting easier, and they are safer because dull blades require more pressure, increasing the potential for slippage and injuries.

The college suggests sharpening a knife on a whetstone by sliding the blade across the stone's coarse texture 10 times on each side, then following it with 10 more swipes across the stone's fine side. The college doesn't recommend sharpening machines, which often grind off too much of the blade and reduce the knife's usefulness.