Cook’s Notes
HOW TO
SHARPEN A KNIFE
How the best chefs
stay sharp when your
knife can’t even slice
a tomato…
I
f you’ve ever wondered why you can’t finely
dice an onion in a blur of steel like the chefs
on TV, blow away the received wisdom and
blame your tools. A sharp knife is not only
safer because it requires less downforce, but it’s
also essential if you want to become a culinary
maestro. With the help of top chef Matt Budden,
we take a look at some of the best options to
give your knife the edge.
As any chef knows, a quality knife is a living,
sentient creature that absorbs a chef’s ch’i over
time. But it also loses its effectiveness with each
stroke. With repeated use, the edge of a steel
knife will turn to one side depending on the
chef’s action, leaving it blunt. Drawing it across
an abrasive surface will remove any burs and
re-establish the precise cutting edge.
“I’ve been to many people’s houses and their
knives are like butter knives,” says Matt. “You
should sharpen your knives once a month and
hone them every day on a steel.”
Many knives, such as high-end Japanese
molybdenum steel knives, come with their own
specific sharpener, usually a diamond stone.
Avoid blunting your knives by washing them in
warm soapy water, drying them off, and storing
them flat in a drawer with plenty of space.
“When you shove them in a pot with spoons and
other utensils, you’re blunting them every time
you put them in.”
Keep your knives in shape, and you can
easily expect to get 10 years of service from a
good quality knife. And what do chefs do with
their old blades? “I retire mine and use them at
home,” says Matt.
HARTS
TEAM TIP
“Glass chopping boards
can be harsh on a knife
blade. Wood or plastic
are kinder.”
Lucy - Sales Assistant
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