Even the best-quality knives do not stay sharp forever. Contact with food and work surfaces will dull the finest stainless or carbon and steel blades. However, you can keep your knives in prime working condition with a minimal amount of fuss and maintenance. Every time you use your knife, a minuscule part of the blade is bent, dulling it. Honing your knife on a sharpening steel will realign the blade. Resembling a skewer, these rods are long and pointed, and are typically made out of hard carbon steel (less often, ceramic and diamond steel). The name "sharpening steel" can be a little misleading. While it does sharpen the knife slightly, the magnetic rod's primary role is to pull the metal back to center. This should be done with almost every use; a couple of strokes is all it takes. Typically, every 6 months, depending on the frequency of use, steeling your knife will not make it feel sharper. Now it is time to sharpen it on a stone or take it to a professional sharpener. Sharpening your own blades is quick and easy; rectangular sharpening stones are available in a variety of sizes and materials. The most common are made from carborundum and extremely hard man-made material. Larger stones are less portable but can easily accommodate both long and short knifes. A single stone will offer two different grits, or degrees of coarseness. Medium-coarse and medium-fine grit are most common. The more coarse side should always be used first, as it shaves off more metal. The knife can then be "buffed" by the finer side of the stone. Lubricate your stone with oil or water. Follow the instructions that come with the stone. Automatic home sharpening machines are another option in maintaining your knives. They operate at high speeds, and they require considerable attention and skill. Even the most experienced cooks can turn smooth blades to serrated ones in seconds. If you use one, follow the instructions carefully. Most professional chefs opt to use stones or have their knives professionally sharpened.