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Not Sharpening Them Often

Whenever you notice your knives are slipping on food instead of slicing through, that's a sign that the blade needs some TLC. (This can be as often as once a week if you cook a lot.) There are multiple ways to sharpen a knife, and all are effective: you can use a handheld or electric sharpener, or a whetstone. But don't mistake sharpening for honing—the former creates a new edge, while the latter just realigns the microscopic teeth in the blade. You can hone a knife after every use, using a honing steel (it looks like a rod).