Sharpening a kitchen knife involves two separate but related tasks: Sharpen the knife using a whetstoneHone the blade using a honing steelGenerally I'll break out the whetstone about once a month or so. But the honing steel is a different story. If I'm doing a lot of slicing, I might give my knife a couple of strokes on the steel every few minutes — especially if I'm working with items like ripe tomatoes or plums.
Showing posts with label Knife. Show all posts
Showing posts with label Knife. Show all posts
How to Sharpen a Knife
Keeping your chef's knife sharp will make your job in the kitchen easier — and safer, too. That's because when you're using a dull knife you have to apply more pressure than you would with a sharper blade, which makes the knife more likely to slip.
How to Use A Chef's Knife
This tutorial will cover the correct way to hold a chef's knife, and how to grip the food with your other hand to avoid cutting yourself. You may want to review The Anatomy of a Chef's Knife before getting started.
This photo illustrates the proper chef's knife grip as seen from the inside or thumb-side of the cutting hand. The thumb grips the knife around the top of the blade, with the hand wrapped around the bolster of the knife.
While beginners find that this takes some getting used to, it definitely provides extra control over the blade.
Next page >>
Subscribe to:
Posts (Atom)