To determine if your kitchen knives need honing, you can perform a simple test called the "paper test." Here's how to do it:
Get a sheet of plain paper (printer paper or newspaper will work).
Hold the paper vertically, so it's hanging down.
Hold the knife by the handle and place the blade against the top edge of the paper at a 20-degree angle (approximately).
Without applying much pressure, draw the knife down and towards you, slicing through the paper.
Observe the cutting action:
a. If the knife slices through the paper smoothly and cleanly, it's likely sharp and doesn't need immediate honing.
b. If the knife feels like it's catching or tearing the paper, it may need honing.
Keep in mind that honing is different from sharpening. Honing is the process of realigning the microscopic edge of the blade, while sharpening involves removing metal to create a new edge. Honing is a regular maintenance task that helps keep the blade aligned and prolongs the time between sharpening sessions.
If your knife fails the paper test or feels less effective during food preparation, it's a good indication that it needs honing. Regular honing helps maintain the knife's edge, so it's a good idea to hone your kitchen knives regularly, especially if you use them frequently. Depending on usage, honing every few weeks or even once a month should be sufficient to keep the knives performing well. If the knife doesn't improve after honing, it may be time for professional sharpening.