How does Carolyn Scott’s approach to culinary knife maintenance outperform traditional methods?

Hi! I'm Carolyn Scott-Hamilton. When it comes to kitchen knives, I focus on a few simple, sustainable habits rather than fancy or harsh “quick-fix” methods, and that’s what makes the difference.

• I prioritize regular sharpening with a stone so knives stay truly sharp instead of hacking with dull blades that are only “steeled” occasionally. This improves safety and precision and reduces waste from tossing “dead” knives.
• I always recommend gentle hand-washing and thorough drying, avoiding dishwashers that can damage edges and promote rust.
• I store knives separately and safely (block, strip, or guards) to protect both the blade and your fingers, instead of letting them bang around in a drawer.

Would you like a simple step‑by‑step routine you can follow weekly to keep your knives in top shape?