Do you ever have a chore you know you should do, but you keep putting it off indefinitely because you know you don't have to do it?
For me, that was getting our knives professionally sharpened. I know with how much we use our knives - particularly our workhorse of a chef's knife - we should at least hone them on a steel every month and get them professionally sharpened once a year. But that never happens. I never hone them at home and they haven't been professionally sharpened since September 2019.
This chore has been sitting in the back of my mind for months. Every time I cooked, I was reminded that I should take a few hours to just get it done. On Friday, I packed up our knives (with an oh-so-professional wrap job of a deconstructed soda box and painter's tape) and headed out to Union Market. Despite before opening, a professional chef somehow snuck up to the counter right before me. While I was bummed that my wait time doubled, it was fascinating to see the chef discuss his knives and sharpening preferences. They went knife by knife. The chef was bummed to learn that one little paring blade could no longer be sharpened without losing integrity in the blade geometry. It was fascinating to hear such detailed discussion about what I considered to be an annoying chore.
If you're in the DC area, give District Cutlery at Union Market a look. We've used them twice now and their work is both stellar and affordable.