I got this tip from a friend who worked as a butcher back in Australia, cutting up beef carcasses all day into smaller edible, saleable, pieces. He said that as he cut the meat his knife would constantly get duller, in fact if you watch a Professional Butcher at work you will see that they generally sharpen their knives just quickly every 3 cuts or so.

Now being in a non-professional kitchen (could you get any more non-professional than my 'kitchen') we won't require that level of constant sharpness.

Though I do usually sharpen the knife almost everytime before I cut meat, and occassionally, as you will see in some of the video recipes, after cutting 300-500 grams of meat.

Here is my ghetto knife sharpening technique

Ingredients:
1 Knife (that requires sharpening)
1 Straight Edged Metal Object (back of another knife is ideal)

Preparation:
Run the knife edge that requires sharpening along the the back edge of another knife, a metal spoon or fork handle can also be used. If you have a fancy kitchen you might even have a special knife sharpening tool.

Run the knife edge (away from your body) along the full length about 3-5 times each side. With a firm pressure at an angle of about 60 degrees from horizontal then finishing by honing the edge with 1 or 2 strokes at a sharper 45 degree angle.

It's probably easier to watch the video

Watch Cooking Tip: