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Question: I'd like a lowdown on how to sharpen my knives properly using a stick sharpener. - @teacupsandpearls

Answer: First, buy an AnySharp sharpener (anysharp.com). Start with heavier strokes, then lighter ones to get an edge back on your knife. Once you have that, you can go back to the steel. Angle the knife at about 10 degrees and, holding the steel still, stroke the knife from heel to tip on both sides a couple of times.

A good habit is to stroke each side of your knife once on the steel before and after cooking to help maintain its condition. Washing knives in cold water also helps.

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Have a question for Jamie Oliver? Email jamie@globeandmail.com or tweet @GlobeStyle with the hashtag #jamieatglobe. For more information, go to www.jamieoliver.com.

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