Tips on caring for your knives like a pro
Sharpening, honing and stropping are essential aspects of owning and using any knife. No idea what some of these words mean? Read on!
With regular use, the steel on the edge of a knife can bend, warp or chip. While these changes are sometimes hard to see, they can make or break your ingredients.
Having a sharp knife makes cooking easier, safer and more enjoyable. A sharp knife will cut you if you’re not paying attention; a dull knife will cut you when you don’t expect it. For example, when cutting a sweet potato, a sharp knife will go where it is directed, but the fibers in a sweet potato will twist a dull knife mid-cut and can angle the knife towards the hand holding it. Cue the Jaws soundtrack.
Sharp knives also make it easier to perform different cutting techniques. When slicing chives, for example, a sharp knife glides through effortlessly, splitting the cellular structure of the herb in a clean cut, leaving vibrant green color and delicate flavor. A dull knife crushes the cells and bruises the chives, resulting in misshapen and dark pieces that release juices and taste little … off. Good results can inspire more cooking, and the knife is the best place to start.
Sharpening a knife entails restoring the edge by grinding the blade at a consistent angle (between 15° and 20° for most blades) using whetstones with varying grits. While this can be done at home, it requires some skill and practice, as well as proper sharpening equipment.
I recommend getting knives sharpened on an as-needed basis— about every three months or sooner for more frequently used knives—depending on the type of steel. Western knives are typically softer steel and dull more quickly, but won’t chip as easily; Japanese steel is generally harder, has better edge retention and can be sharper, but will be more likely to chip.
Between sharpenings, it is good to hone your blades. To hone is to smooth, perfect or sharpen. Basically, honing is a daily practice of keeping your knife sharp. Using a steel, ceramic or diamond honing rod, which is essentially a long cylindrical file found in most well-stocked kitchens, is a great way to maintain your edge.
Before using your knife each day, lay a towel on your counter and place the honing rod tip down on the towel, holding it firmly in place. With your other hand hold the knife at a slight angle and apply pressure inward to the rod with the knife. Run the knife down the honing rod swiping from heel to tip and alternate between sides about 10–20 times. While less theatrical than holding the rod upright, this method adds safety measures and consistent pressure to keep the edge sharp.
Stropping is the process of polishing the edge of your blade. This process is the final step in keeping your knife sharp by removing any tiny imperfections like burrs. It only needs to be done about once or twice a week and can prolong the time between sharpenings. Strops can be made with leather, balsa wood, paper or felt.
Using the same angle as sharpening or honing, with the spine of the knife facing toward you, with gentle pressure wipe it tip-to-heel toward you, flip it over and wipe it heel-to-tip away from you. Repeat until you are happy with the polish or the sharpness on the edge of your blade.
Knife usage tip: When slicing ingredients that usually stick to the knife such as avocado or cucumber, put the tip of the knife into the board above the ingredient angled down at about 45° and pull toward yourself; this makes cuts more precise and the ingredient will stay in place and not stick to the knife.
WHICH ROD IS BETTER?
Most steel honing rods are magnetized and will capture the microscopic shavings as you use it, allowing you to go right to work. However, many knife makers agree that a ceramic rod is better for your blade, but you will need to wipe the knife down before using. A diamond honing rod has the ability to hone and sharpen, so it should only be used periodically in a home kitchen.
