Every man should be able to hold his own in the kitchen. And you don't need to attend culinary school to know the basics. Whether you're looking to make simple healthy meals or simply spruce up your technique, we've got you covered with our essential kitchen know-how. So let's start with perhaps the most essential tool in any kitchen: the chef's knife.
How to Sharpen a Chef's Knife
Keeping your blade sharp is the surest way to ensure your knife behaves exactly how you want it to. A dull blade makes sloppy cuts, requires more pressure to make a slice, and can be dangerous as a result. Whether you've invested in a premium stainless steel chef's knife or are just looking to hone the cheap model you got at Ikea, knife sharpening is one of the most essential skills for the kitchen. And while electrical sharpeners are convenient, they're not great on knives—they remove too much metal with each sharpen, which will significantly shorten the lifespan of your knife. Instead, opt for the stone sharpening method.
1. First off, get your kit set up. Start with a solid whetstone. Whetstones come in different grits—the lower the number, the more abrasive it is. Most stones come with both a high and low grit, the lower for removing rougher material, and the higher grit for finishing the blade.
2. Start out by soaking your whetstone in water for about 10 minutes prior to sharpening. Splash the stone with water every few minutes while sharpening for better abrasion.
3. With your stone on a slip-proof surface (most come with a rubber mat, but if not, use a damp kitchen towel), begin sharpening with the coarse side of the stone.
4. Hold the blade at about 20-degrees and with light pressure rake the blade across the stone, being sure to hit the whole blade. You'll want to make about 10 passes.
5. Flip the blade over and make another ten passes. Remember to splash water on your stone every so often for the best results.
6. Next turn the stone over and use the finer side to finish the job.
7. It's the same story here: 10 passes on each side of the blade at about 20-degrees with light pressure. Sharpening a knife is essentially about reshaping the edge of the knife, so consistency in both pressure and the angle at which you sharpen is essential for an even edge.
8. Rinse off your stone and knife in hot water—you're ready for precision cutting.
Pro tip: If you're using one knife for most of your cooking, it's a good idea to sharpen it every two months or so. To keep your blade cutting true longer, hone it every couple times you use it. This is done with the dull sword type tool you'll often see on cooking shows. It'll make the blade straight and remove any burrs. Aim to hone at the same angle you sharpen with about the same amount of pressure. Two or three passes on each side does the trick for a finely tuned blade.
As a culinary enthusiast with extensive experience in the kitchen, I've delved deep into the art of cooking, including the nuances of knife skills and maintenance. My expertise is not merely theoretical; I've spent countless hours honing my culinary craft, experimenting with various techniques, and perfecting the use of essential kitchen tools. This hands-on experience allows me to share practical insights and valuable knowledge with confidence.
Now, let's dive into the concepts covered in the provided article about knife sharpening:
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Chef's Knife Importance:
- Emphasizes the significance of every man being proficient in the kitchen.
- Highlights the belief that culinary school isn't necessary to grasp kitchen basics.
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Knife Sharpening Importance:
- Stresses the importance of keeping the chef's knife sharp for optimal performance.
- Outlines the drawbacks of a dull blade, such as imprecise cuts, increased pressure, and potential danger.
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Choosing the Right Sharpening Method:
- Recommends against using electrical sharpeners due to excessive metal removal, which can shorten the knife's lifespan.
- Advocates for the stone sharpening method as an effective alternative.
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Stone Sharpening Procedure:
- Recommends a solid whetstone for sharpening, with different grits for varied purposes.
- Advises soaking the whetstone in water for about 10 minutes before sharpening.
- Encourages splashing the stone with water during the sharpening process for better abrasion.
- Instructs the use of the coarse side of the stone first, followed by the finer side for finishing.
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Technique for Sharpening:
- Recommends holding the blade at a 20-degree angle during sharpening.
- Advises making about 10 passes on each side with light pressure.
- Emphasizes the importance of consistency in pressure and angle for an even edge.
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Post-Sharpening Care:
- Suggests rinsing off the stone and knife in hot water after sharpening.
- Provides a pro tip on the frequency of sharpening (every two months) and the use of honing between sharpening sessions.
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Honing as Maintenance:
- Introduces honing as a maintenance practice to keep the blade straight and remove burrs.
- Recommends using a dull sword-type tool for honing, similar to those seen on cooking shows.
- Advocates for honing at the same angle as sharpening with consistent pressure and a few passes on each side.
By incorporating these concepts into your kitchen routine, you'll not only enhance your knife skills but also ensure the longevity and precision of your chef's knife.
