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Tips For Taking Care Of Your Chef’s Knife!
Advice on how to keep one of the most important tools in your kitchen working its best!
Tips For Taking Care Of Your Chef's Knife!
A chef's knife is one of the most important tools in any home or professional kitchen. A sharp, well balanced chef's knife makes prepping produce, meats and seafood effortless and safe. It's important to take care of your knife because as soon as a knife is used, the blade begins to dull. This is why it's important to use a honing steel or sharpener to maintain the knife's edge. This blog is meant to help you keep your knife performing its best. Some answers to commonly asked questions follow below:
What angle should a knife be sharpened at?
In general...
- European knives should be sharpened at a 20 degree angle
- Asian knives should be sharpened at a 16 degree angle
What is the best way to keep a knife sharp?
- Use a stainless honing steel for most European knives
- Use a ceramic honing steel for most Asian knives
How do you use a honing steel?
- Hold the knife at the angle required, either 16 or 20 degrees
- Draw the knife evenly across the ceramic or steel hone in one controlled motion away from your body as if you are trying to shave the steel
- A video on how to use a honing steel can be found here.
Are there other ways to keep a knife sharp?
- Yes. You can use a pull through sharpener or electric sharpener, which can help take away any guesswork out of sharpening your knife.
- A sharpening stone can also be used to revive dull knives but this requires a bit more patience and precision.
We hope this resource has answered some questions about sharpening your knives. If you have any further questions please feel free to contact us.
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