Tips from the RecipeKick Kitchen: Knives 101

Understand the Basics

• Chef’s Knife: all-purpose knife that is great for chopping, slicing, and mincing.

• Paring Knife: small knife ideal for peeling, trimming, and other precise tasks.

• Bread Knife: serrated knife that is perfect for slicing bread (or tomatoes) without crushing it.

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Consider the Material

• Stainless steel is durable and resistant to rust and corrosion, making it a popular choice for many.

• Carbon steel knives are known for their sharpness but require more maintenance to prevent rust.

• Ceramic knives remain sharp for a long time but can break more easily than metal knives and are difficult to sharpen.

Caring for Your Knives

• Hand wash your knives with warm, soapy water and dry them immediately to prevent rust and corrosion. Avoid putting your knives in the dishwasher, as the harsh detergents and high temperatures can damage the blade and handle.

• Store your knives in a knife block, on a magnetic strip, or in protective sleeves. Proper storage protects the blades from damage and keeps them sharp longer.

Sharpening  & Honing 101:

Honing with a Honing Rod (remove dings and realign)

• Hold the honing rod vertically in your non-dominant hand, with the tip resting on a stable surface.

• With your other hand, grasp the knife by the handle and place the heel of the blade against the top of the honing rod, at a 20-degree angle.

• Keeping the blade at the desired angle, swipe the knife down the rod in a sweeping motion, starting from the base of the blade to the tip.

• Repeat this process on the other side of the blade, alternating sides with each stroke. Aim for around 5-10 strokes per side.

Remember to maintain a consistent angle throughout the process.

Whetstone Sharpening

• Place the whetstone in water and let it soak for about 10-15 minutes until saturated.

• Position the whetstone on a stable surface, ensuring it won’t slip during the sharpening process, put a towel or rag underneath to help stabilize it.

• Hold the knife at a 20-degree angle to the whetstone, using your fingers to maintain the angle. Start with the coarse grit side if the blade is dull.

• With moderate pressure, move the blade across the whetstone in a sweeping, circular motion. Begin at the base and work towards the tip.

• Continue sharpening, alternating sides, until you’ve achieved the desired sharpness. You may want to use a honing rod afterward for a polished edge.

• Flip the whetstone to the fine grit side for honing. Repeat the process with lighter pressure to refine the edge.

• Rinse the knife thoroughly to remove any metal particles from the sharpening process.