To keep the knives sharp, we must periodically sharpen the blades with a honing steel. These are found in both metal and ceramics. Hold the honing steel in your left hand or set it down on the counter. You hold the knife in your right hand. Hold it at an angle of about 15-20 degrees to the honing steel. Then pull the knife with the edge from you to the side, making sure that the steel encounters the entire knife edge. Use smooth movements and repeat 5–6 times.

You can also use a whetstone to sharpen the knife. Then you either hold it in your hand or leave it flat on the bench while standing in the same way as with the honing steel.

How often the knife should be sharpened depends on how much you use it. A good rule is to do it every time the knife has been used, so it is always good and sharp for next time.

The root/vegetable knife is the best knife we can use to peel vegetables and fruit. The knife can also be used to cut florets of vegetables, such as broccoli and cauliflower. In addition, it can be used to split fruits and berries, such as strawberries. 

The knife is small and easy to use, and it has a blade length of about 10 cm.

A tomato knife has some small grooves on the blade. This is to make it easier to cut into tomatoes. It’s not always easy to cut through the tomato skin and get nice slices if you don’t have a good knife. The tomato knife is small and easy to use, and it has a blade length of about 11 cm.

A small knife that is well suited for peeling and shaping vegetables, such as potatoes. The knife-edge is curved and about 6-10 cm.

The deboning knife can have a blade length of approximately 15–18 cm. We use this type of knife for the parting and deboning of meat. This knife is somewhat braced to get better control of it when cutting along the bones of a piece of meat, such as the thigh or shoulder.

This has a curved knife that is well suited for splitting larger pieces of meat in the slaughtering process. The blade is about 15 to 25 cm. This knife is often used in conjunction with the deboning knife when parting the animal. It is important that the handle is slip-proof, so that you don’t injure itself when cutting meat.

The filleting knife has a blade length of approximately 15–25 cm. This knife type has a soft and thin blade. It is particularly suitable for filleting fish, as for cutting smoked salmon, for example.

As a rule, a chef’s knife is from 16 to 30 cm and is almost completely braced. To make a good circular motion when cutting, the knife should have a naturally curved edge. Then you don’t risk the knife stopping when you move it. The chef’s knife is used to cut, or divide produce into slices, strips, or cubes. It can also be used for cutting meat and fish. The knife should be sharpened with a knife steel periodically when using it.

The blade is soft and about 25–30 cm. Such a knife is suitable for cutting thin slices of salmon or meat, such as smoked salmon, cured meat or hams. The knife may have slightly coarse rifles that allow the slices to release the blade more easily.

This knife has a blade of 25–35 cm. It has rough grooves that allow it to pass through most outer surfaces. It is a versatile knife that can be used to cut up fish slices, divide cake bases, cut bread and the like. It’s also great to slice large vegetables like watermelon and turnips.

The blade length is about 10–15 cm. The cheese knife is suitable for cutting up cheese pieces. The holes in the blade prevent the pieces from sticking to the knife.