There’s something quintessentially London about the marriage of tradition and modernity – and this fusion philosophy applies to knife sharpening as much as it does to architecture. Once you’ve achieved that gloriously keen edge, the quest for perfection turns to preservation. Let’s chat about tucking your blades into bed properly after a spa day on the whetstone, shall we?

Professional chef sharpening knife in the kitchen

First off, the post-sharpen snuggle is crucial. No, not for you – for your knives! A magnetic strip on the wall is the knife equivalent of a five-star hotel, each blade displayed like artwork and untouched by potentially edge-dulling surfaces. If your kitchen is more of a cozy nook and less of a chef’s theatre, a felt-lined drawer with individual slots will do the trick nicely.

Now, as any Londoner knows after a spin on the Eye, moisture is a constant companion. So, after your knives are clean and dry, give them a little pamper with a touch of mineral oil. It’s like a raincoat for your steel, warding off the rust that the city’s damp air just loves to encourage.

While we’re on the subject of maintenance, let’s talk technique. A honing rod, that unassuming stick in the knife block, is your quick tune-up tool between sharpenings. A few swift passes and your blade is realigned like the stars over Greenwich on a clear night.

And speaking of alignment, storing knives edge-up is as much a faux pas as forgetting to say ‘cheers’ to the bus driver. It’s just not done. It dulls the edge, and frankly, it’s a tad dangerous when reaching in.

Remember, knife care is about consistency, like the chime of Big Ben or the changing of the guard. A little attention after each use keeps your blades in ceremonial splendour. Wipe them down, hone as needed, and store them with the respect befitting their noble steel.