Wondering what it takes to keep your knives in tip-top shape? While it depends on how often you're using them, there are a few general guidelines for maintaining a set of perfectly sharp blades.
In addition to honing your knives after every X - X uses at home, experts recommend having kitchen knives professionally sharpened at least XX times per year. This prevents blades from becoming too dull, which can be more dangerous than working with a razor-sharp knife!
To give your knives a bit more life between sharpenings, try using a steel honing rod or whetstone at home. While they won't actually make blades sharper, these will help keep the knife edge balanced and slow the dulling process.
One quick way to determine if your blade needs a good sharpening: try to slice a tomato. If you can slice cleanly through the skin with no trouble, you're in good shape. If you struggle to break the skin and end up with a pile of tomato guts in front of you, get yourself to a professional, STAT.