Of all the questions we receive here at the Good Housekeeping Research Institute (GHRI), one we hear almost constantly is "How do I sharpen my knives?" All too often, readers buy expensive knives and don't maintain the blade, ultimately allowing them to become dull. We recently had the chance to meet with master bladesmith Bob Kramer, and ask him the insider secrets to keeping knives razor sharp.

First, a little background on the expert himself. After years working in restaurant kitchens and as a professional sharpener, Bob Kramer took a course in forging knives to learn more about their construction. Today he's one of only 103 master bladesmiths in the world, and one of only five to make kitchen cutlery. Until recently he had a wait list that ran several years long for custom pieces, though he now sells custom knives exclusively by lottery and through online auctions.
For the rest of us, he's about to unveil a line with Zwilling that will be sold exclusively at Sur La Table in June. Just like his custom pieces, the blades are made from carbon steel, which maintains a razor sharp edge and is vastly easier to sharpen than stainless steel. The knives have beautiful wooden handles, and rivets made in Kramer's own shop. Prices will range from $140 to $350 for an individual knife, which may seem steep, until you learn that his custom knives have sold for as much as $26,000 at auction.

When it comes to sharpening, he divides the process into two simple steps: Honing and stoning. Watch the expert explain (click here).

Stoning, which Kramer performs on a small wet stone, works to restore your knife's edge when honing will no longer bring it back. By honing and stoning regularly you can restore a knife's edge in as little as 5 minutes.