You and Your Knife

Keeping Sharp: You and Your Knife

Good day folks, I would like to give you all a warm welcome back to my home and garden blog. Today we are going to be having yet another home post, curtusy of all the people selling their knives online at that just need a goog sharpening. I picked up a couple of pretty fancy knives last week online, some that are worth a pretty penny. The biggest issue seemed to be that people would get knives somehow but they wouldn't know how to properly use them. This would be chef knives sometimes or even just a small paring knife. Knives are something everyone has and needs as they are essential in cooking, but a lot of people do not ever receive proper training on how to use car for and store a good knife. If you are one of those people, stop looking so embarrassed because after reading this people will want you to come cook for them just to have sharp knives afterwards.

Very Sharp Knife


Not actively sharpening a knife is the biggest mistake most kitcher users have. When I use a knife, I try to sharpen it before and after using. I learnt a really neat trick for this when I was living in South East Asia as knife sharpening machines are few and far between; just use a plate. If you use the underside of a plate or saucer as your edge you can run the knife along it just like you would another knife or a sharpening stone. I like to use another identical one when sharpening as that will always be the best form fit for the knife. You want to make sure when sharpening that you start from the very tip of the knife, and slide until the very bottom of the blade then repeat on the other side. If you are doing this for cooking then 15 times each side is a great amount, but if it for anything else you want to go at least 30 times and even use multiple grains of stones if you can. Buck Knives has a very thorough walk through about this method if you want to read it at their website.$478$

Steel Sharpener

Using the Proper Tool for the Job

You would make toast with a blender-mixer. Then why would you use a chef's knife to filet a fish? Or a bread knife to core fruit? If you know what you are doing with your knives I would hope you don’t do any of this, but I see it happen all the time. The most basic technique sees to be grab a knife similar to the size of the object you are cutting and go to town. When I first moved out, I tried to de-bone chicken and ended up taking over one hour and using 3 different knives. After taking the time to learn what I should be doing, I shaved that time down to 10 minutes and was using one knife, and that includes taking the skin off. It was a simple matter of learning what to cut, and learning what the best knife for making that cut was. I do i entirely with a  paring knife now, and I am even tempted to take one with me when I go to cook somewhere in case they don't have one.


Proper Knife Storage

There are certain things you never want to do with a knife. Knives should never be left in water, and never left in the sink. You should always dry a knife by hand, and avoid using the dry rack whenever possible. Also make sure to always cut on a cutting board, no matter how badly your roommate has messed up the counter. If possible, acquire a knife block r a knife rack. A knife block will usually come with a nice steel rod that you can use for instant honing, and using that religiously will keep your knives looking their best. You should still sharpen the knives with a stone or similar product annually however. I would suggest avoiding mechanical sharpeners as they can take away too much of the knife. A little tip I learned with a  knife block actually is to put the knives upside down, that way they are not banging on the wood every time they are put in the block. It is also much better to use more of a rocking or sliding motion when cutting as opposed to a chopping motion, trying to never have the knife fully leave the board. When the knife hits the board it gets microscopic tears along the metal which can make it not as easy to hone or sharpen. And when scraping food off the board, make sure to flip the knife and use the back and not the edge.

Sideway Knife Block


Hope that helps you guys keep your knives in tip top shape, I will see you next week with some more Home and Garden tips.