SK Store
Become a Fan
Follow Me
SubscribeSunday, November 16, 2008
How to Sharpen Your Knives
ch
um…okay, I lied. I’m not going to talk much about SHARPENING knives…but rather HONING or STEELING your knives. But I think most home cooks think that using the rod pictured above is for sharpening. Read on – I’ve interviewed Chad Ward, a knife expert and author who will show you step by step how to properly hone your knife. Plus, do you like the knife that I’m holding? There’s a nifty knife giveaway at the end of this post. Oh, and don’t hold your honing steel like a wuss in the photo above. I had to hold it like that for the photo so you could see the angle. Grip the handle tightly.
***
It took me 12 years of spending money on different knives before I finally found my soul mate and fell into a steady groove with the collection that I own now. In college, I got sucked into the magical world of infomercials and bought the super-duper ginsu knives that can decapitate a soda can in one swift motion and the scissors that can cut a penny in half with just the power of your pinky. Well, those lasted for 3 months and then the only way to cut a chicken breast was to stab it repeatedly with all 6 knives in my hand, Edward Scissorhands style.
As a working girl, to celebrate my becoming a useful member of society, I splurged on a expensive knife block that held like 22 different knives, each one designed to complete a specific kitchen task most efficiently. Need to carve an tomato into a butterfly? I had a blade shaped just for that task. But I hated those knives – they were too big for me and felt like I was shaking hands with a electric saw, not to mention 20 of the knives in the block went totally unused.
I finally decided to save my money and just get one good knife that felt right in my hands. It was expensive, but it was the Ferrari in my kitchen and I loved using it so much that I went around the house every day looking for things to dice. It’s been 8 years and I still grab for that same 8″ Shun chef’s knife (www.kershawknives.com.) And my latest love is a New West KnifeWorks Fusionwood Santoku (www.newwestknifeworks.com) This baby feels like a dream in my hands, it’s sturdy, balanced and the wood handle a piece of art (pictured.)
But a good quality knife is worthless in your hands if it is dull. Can you imagine force cutting through a butternut squash with a putty knife? If your blade is dull, the more work YOU have to do and greater the chance that the blade will slip and cut your precious fingers. Ouch.
I spoke with Chad Ward, author of An Edge In The Kitchen, and he taught me a few things about maintaining knives.
Every kitchen probably has that steel rod used to “sharpen” knives. But really, that rod is used for honing the edge, not sharpening it. So, the first step is to get your knives sharpened, and for most home cooks, that means once a year. Chad suggests buying a $40 sharpening tool (advice and directions are in his book), but I’d rather take my knives to a professional sharpener for $2-$4 per blade. To find a professional sharpener, ask your local chef, butcher or hairdresser where they get their knives and shears sharpened.
If you use your steel rod to hone the edge regularly, you’ll keep a safe, sharp knife in your kitchen. But most people don’t know how to use their steel rod properly and end up dulling their knives even further.
So what does steeling or honing your knife do?
Just through regular use of your knives, the edge of the blade can “roll.” While your knife may be sharp, the edge might not be pointing straight. Steeling or honing your knife will realign the edge.
The proper angle is important
According to Chad, you want about a 22.5 degree angle for non-Japanese knives, and the easiest way to get that angle is hold your knife edge flush against the steel. Now rotate your wrist inwards to get the knife perpendicular to the steel – that’s a 90 degree angle. Cut that in half, it’s 45 degrees. Cut that in half again and it’s 22.5 degrees. If you’re lucky, your steel rod will have a lip that will give you exactly 22.5 degrees (like in the photo) so you just have to line up your blade against that lip.
For japanese knives, you’ll want a 16 degree angle. Just follow the above directions to get the 22.5 degree angle and slightly rotate your wrist inward to deepen that angle. On my steel rod, the lip is oval, so one side is exactly 22.5 degrees and the other shorter end is 16 degrees. This really makes it easy to line up my knife, whether I’m honing western knives or the Japanese knives.
How to steel or hone your knives
photos and text from Chad Ward
Set your angle to 22.5 degrees or 16 degrees as directed above. It is important to keep the angle consistent as you stroke the edge down the steel. Lock your wrist and loosen your shoulder. Use a light touch, little more than the weight of the knife itself.
Slowly swipe the knife’s edge from heel to tip down the steeling rod by moving your forearm and keeping your shoulders relaxed. Keep your elbow and wrist locked to maintain a consistent angle throughout the stroke.
Stroke once on this side and now it’s time to switch sides. Keep the rod steady in place and move your knife to the other side of the rod.
If you’re blades are sharp, all you need is a stroke or two on each side once a week (or for heavy users, each time you use your knives) to maintain that razor sharp edge for up to a year. That’s it.
I know you’re going to ask me how to choose the best knife. I’ll be giving you mine and Chad’s recommendations based on budget levels in another column. But for now, get your knives sharpened and practice honing correctly!
***
Great books about knives and knife techniques
I highly recommend two books about knives and knife techniques- of course Chad Ward’s An Edge In The Kitchen is one of them, and another fabulous knife book is Knives Cooks Love by Sarah Jay. It’s beautifully photographed and comes with a handful of recipes.
Both books have color photos on specific knife techniques, like carving a TURKEY (holidays are here!), mincing garlic and onions, as well as how to cut different shapes and sizes of fruits and vegetables.
***
And now the giveaway
I’ve asked my favorite knife company, New West Knifeworks to donate a three gorgeous knives for a giveaway.
The Japanese Phoenix Knives are made with 33 Layers of Damascus steel, precision ground and fused to a beautiful, indestructible Nobel-Lite handle. The innovative, function-based design and unique material selection are partnered with the world renowned craftsmen of Seki City, Japan to create the new standard for Japanese kitchen knives.
The Fusionwood Knives are as functional as they are beautiful. Premium high-carbon stainless tool steel and beautiful hardwood veneer handles are fused into a technically flawless culinary instrument for professional or home chefs. The chefs knives Fine Cooking magazine called “Knife Art”.
Looky all the pretty colors you can choose from!
New West Knifeworks giveaway
This giveaway rocks – because you get to choose which knife you want! New West Knifeworks is give a couple of lucky winners a knife of their choice.
To enter, all ya gots to do is head over to New West Knifeworks‘ website and choose the knife you’d like to win. Pick any non-set knife, either the Fusionwood or the Phoenix line. Come back here and comment and tell me which knife you’d like to win.
On November 30th, we’ll pick TWO random commenters – and they will receive the knife they’ve chosen.
Bonus Entry – ohhhlala!
If you Stumble, blog, post on Facebook or Twitter about the giveaway – you get a bonus entry. That bonus entry will be entered into a *totally separate pool* – a much smaller pool where I’ll give away third free knife.
1. So, enter below by choosing a knife and commenting below.
2 For your bonus entry…Stumble, blog, post on Facebook or Twitter about the giveaway. Then comment again, this time with the word “BONUS” in your comment. I’ll pick a third winner just from this group.
Whaddya waitin’ for? Go ahead and Stumble it!
Okay, who loves you???
The giveaway is over! Come see the winners!!
Print Recipe
Share
Email
Facebook
Twitter1,095 Responses to “How to Sharpen Your Knives”
Leave a Comment
-
Cookbook
101 Asian Recipes Simple Enough for Tonight's Dinner
by Jaden Hair -
Favorite Stuff
Pitt Mitt - Use all 5 fingers instead of trying to wrestle hot items with puppet hands.
Hurom Slow Juicer - The very best juicer in the world - Bon Appetit names it best new appliance.
Gravity Pepper Mill - Spice it up one-handed, just turn it upside down.
SK Store
I would LOVELOVELOVE the Santoku (Japanese Chef) from the Phoenix Collection!!
BONUS I’ve blogged about the giveaway on LiveJournal for an extra chance to win the Santoku Phoenix knife!
would love the Phoenix 9 in granite!
Oh wow. My favorite knife is the Phoenix Santoku knife. That sounds amazing.
Phoenix Santoku knife. Awesome.
I hope my first comment went through if not, I am here tacking on a comment to your post for an entry for one of those beaurtiful knives. Keep the great recipes coming one of my favorites.
I mean *your* one of my favorite sites to visit.
I would love the Phoenix Santoku in granite.
I love the Granite Phoenix Santoku knife. It looks elegant and functional, something that will last a long time.
Bonus! I’ve blogged about the giveaway for an extra chance at the Phoenix Santoku in granite.
The Phoenix Santoku in Granite looks good!
These look great, especially the Phoenix Santoku w/ granite handle.
Fusionwood Santoku Mountain Iris, please. Thank you very much!
I would love the Fusionwood bread knife in Tahoe Shoreline!
Do I really have to pick just one? I could use a kicking Chef’s knife, but I could also use the mini-set of two knives, but I don’t have a Santoku….and the COLORS! I can’t pick just one! Okay, Fushionwood Santoku (cause I don’t have it) in Tahoe Shoreline because it makes me think calm.
My knives are cheap and rediculous. I could really use the Chef 8 knife. They are all so great. I really like the Santoku, too but I pick Chef 8.
I’m going to go blog about the giveaway real quick. I’ll be right back.
Wow, these are some nice knives! I would choose the Phoenix Santoku knife. Thanks!
Ooh, the fusionwood santoku is nice, but i like the Petty with the granite handle. Yum…
Oh, my goddess. I love to cook and I am pretty decent, but I have horrible knives and almost cut the top of my finger off while using a cheap steak knife to cut rock hard sweet potaoes!!! I love the Phoenis Sashimi knife.
BONUS
fusionwood chef’s knife 8 “. Harvest or any color really
I’d love to win a fusionwood CHOPPER please!
(4th of July handle).
BONUS: I posted about this awesome contest on my blog a couple of days ago. I’ve been having issues commenting from work, so hopefully this one goes through.
I would like the Fusionwood Santoku in Mountain Iris.
The Fusionwood knives are works of art! I would love any of them, but my favorite is Tahoe Shoreline, and the Santoko is the favorite style.
LOVE the Fusionwood Santoku with the Granite Handle.
Bonus entry: Just stumbled it (username cmilitel)
Ooh, I’d have to say Fusionwood Santoku Knife in Tahoe Shoreline.
Bonus entry…just facebooked it
(Fusionwood Chef 9 in peacock, I’m hoping for you!)
oops! I meant the Chef 8, not 9, lol (see how excited I am? I can’t even keep it all straight, lol)
I like the Phoenix Santoku with the Sunburst handle
BONUS! I just facebooked this post, for the Fusionwood breadknife in Tahoe Shoreline.
Thanks so much for the contest!
oh MAN but i would almost die for this one:
https://www.newwestknifeworks.com/store/phoenixknivesitem/petty
I use a 6″ chef knife for my main kitchen/cutting board knife as I find that length more convenient than the standard 8″, which is somewhat more cumbersome and unwieldly to use for quick dicing and slicing. However, there are times when I wish I had a longer knife where the added blade length would give me better leverage to slice or chop large and/or dense foods e.g., melons, beets, etc. I would choose the Phoenix Damascus Santoku knife, which is a good compromise at 7″, plus it has dimples that a regular chef knife lacks.
Somehow I doubt you’ll read all these comments but I do so love your blog Jaden! Thanks for the honing tips – I’m getting a haircut tomorrow and I hope my stylist doesn’t think it’s too weird when I ask him where he gets his shears sharpened.
The knives are all gorgeous – I’d love to have the Phoenix Santoku knife (Damascus steel – so hot right now)!
Great article, I have struggled with keeping knives sharp all my life. It’s an art I can’t quite grasp. My grandfather could easily get a knife sharp enough to shave the hair on your arms. Unfortunately the gene did not pass down.
Although, if I had that Phoenix Petty in Granite, maybe that would give me a fresh start….
Just last evening I honed my knives as in this post, and was amazed how much easier it was and the results were awesome…I would love to have the Fusionwood paring knife with the Flamenco handle.
Honing or using a steel on a knife has never been a big deal to me. But actually trying to sharpen them myself at home has always given me the jitters. I’m not sure why. Maybe I feel unworthy, as if one wrong move and I’ll ruin my knife forever. Am I the only one with this phobia?
Thanks for the great information. My pick is the Santoku in granite.
I would love the Fusionwood Santoku in Flamenco. Especially fun, now that I know how to hone it!
oh wow. i’m in love with the fusionwood santoku in sunburst… this is an amazing giveaway, jaden!
Thanks so much for this giveaway – I’m in desperate need for a new knife (that actually works!
I would love the Phoenix Santoku in Granite.
What a great giveaway, thanks! If I win, I would love the Phoenix Santoku in granite.
Oooh, I would LOVE to have a 8″ Chef’s Knife in Fusionwood Ruby. This is a lovely giveaway!
BONUS! Just twittered about this – still hoping for the Fusionwood Ruby 8″ Chef’s knife… http://twitter.com/lady_guenievre
I would love the Santoku with the granite handle, looks totally gorgeous.
I’d love the Phoenix Santoku with the Peacock handle
BONUS! I facebooked this post
and just for redundancy, I’d love the Phoenix Santoku with the Peacock handle
http://www.facebook.com/posted.php?id=752796279&share_id=35425269564#s35425269564
Oh, those knives are so pretty. I’d love to win the fusionwood chopper in Jessica.
Bonus! Twittered!
(fusionwood chopper in Jessica – *crossing fingers*)
Wow, these knives are just gorgeous.
I’d have to go with The 9 in a granite handle. (My precious…)
BONUS – Stumble’d
The 9 from the Phoenix set, with a granite handle.