Sharpening your kitchen knives is too important to get wrong. Here are some common myths you might believe, and the tips to help you forget them.

My most-used chef’s knife, a no frills, entry-level model from Hampton Forge that gets shared among three roommates, went nearly three years without a single swipe on a whetstone or sharpening belt.

A sharp knife makes a safe kitchen, but there are so many conflicting schools of thought out there that learning how to sharpen your own knives can be overwhelming. My philosophy is this: I’m a cook, ...