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SubscribeSunday, November 16, 2008
How to Sharpen Your Knives
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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!!
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Nice article on honing for sharpness.
I like to granite santoku.
BONUS: Stumble’d.
Still like the granite Santoku.
This is a great post — thank you! I totally thought that that rod was for sharpening. I’ve been thinking of taking advantage of the free sharpening at Whole Foods — have you ever done that…? At least, I **think** it’s free.
Anywho, I would love to try the Fusionwood Santoku Knife that you love so much! Preferably in the Tahoe Shoreline colors
**BONUS** I stumbled you!! (nmrfd) I thought I commented this but perhaps I didn’t…?
The Fusionwood 6″ Chef knife with the Peacock handle.
So gorgeous.
BONUS
I stumbled you! Fusionwood 6″ Chef Knife with the Peacock handle.
BONUS!
I stumbled you article.
Username: Wazabara
BONUS!
I stumbled you article.
Username: Wazabara
would like to have the Phoenix Santoku with the granit grip
Thank you
I’d love the Flamenco Fusionwood Knife
Nice post about knife care. I’m currently in your “college-period” of choosing knives. I think the Phoenix Santoku knife with the granite handle is something that would help with cutting all those Asian turnipy root vegetables that stick to the blade.
The definite must-have knife for me out of all these quality knives is the 9 Phoenix with the granite grip. What a thing of beauty!
BONUS!
I have Stumbled! your knife giveaway.
The knife I would love to win is the 9 Phoenix with the granite grip.
Thanks much!
Everybody’s picking the big guys, but that “Petty” looks quite useful, with the “stone” handle I suppose though color doesn’t matter.
i would like is “the 9″ from the Phoenix blades category with the granite grip. it looks like the ultimate knife and i could use a good knife
i have also stumbled this post 
i hope i win!!!!!!!!!!!!!
thanks!!!
Phoenix Santoku Granite handle
I would love to have that Santoku Japanese Chef’s Knife… just looking at it makes me drool.
Bonus!
btw, great pointers, but I can’t sharpen the things to save my life. It takes me 40 minutes to get something that is somewhat sharp.
*sigh*
BONUS this time… heh. I would love to have that Santoku Japanese Chef’s Knife… just looking at it makes me drool.
That Phoenix Santoky with the granite handle is what I’d love to have!
thanks!
The Phoenix Santoku knife is absolutely gorgeous I would love to win that.
Will this restore a less than sharp knife? I have several knives that are not great but better than your average Walmart knife that are not cutting as they did when new.
The Fusionwood Flamenco Santoku looks very interesting.
Bonus on Twitter, Facebook and thumbs up on Stumble!!!
i never seen funky handle on knives. the fusion series on the santoku sure is neat to have, since i never have any of those combination before. Thanks for the tip on sharpening knifes…. will try it out today…cheersss
The Peacock Fusionwood Santoku, sexy.
I would love the granite phoenix 9″.
definitely the granite phoenix santoku
wow, I can’t believe I’ve never heard of these knives before, they’re so beautiful and the sharpening tips were great. If I were so lucky as to win, I would love the fusionwood chef 6″ in jessica.
Oh! I like the Phoenix “The 9″ with the granite handle!
Bonus! Facebook post!
Beautiful knives. My main knives are a Sabatier 12-inch chef’s knife, hand made in the 1920′s and a 5-inch Japanese knife, sharpened on one side only. I don’t know the maker’s name, but I bought it in Kobe, Japan and can’t read the name. I regularly use a steel for honing and a Japanese water stone for sharpening. Both knives are great, but the 12″ is unwieldy sometimes and the 5″ a little too small for some jobs. A santoku would certainly fill in the gap.
The Phoenix “9″ in granite matches my granite kitchen countertop!
Wow. These knives are INCREDIBLE. I think I would swoon with happiness for the Phoenix Santoku in Granite.
The Phoenix 9 for me too. I love it! Hard to choose though…..many were calling out to me……
What a fabulous prize.
BONUS (Facebook)
Phoenix Santoku in Granite
I would love to win the Phoenix Petty knife. When my hubby and I cook together we both always want to use my 6″ chef’s knife, I usually let him have it and have to settle for my 8 inch’er or my paring knife. Two chefs knives in the house would be fabulous!
I would love the fusionworks Chef 6″ with the Jessica handle. I need a new chopping knife. This is perfect. Awesome giveaway!
Bonus! I stumbled/reviewed it. My knife choice was the Chef 6″ with the Jessica handle.
Definitely the Phoenix Santoku with granite handle.
I am so into the Fusionwood Chef 8 in Flamenco. What a beautiful knife!!
BONUS: Facebook post and I am going for the Phoenix 9 in Granite…so many beautiful knives, it’s hard to choose!!
Long time no talk, Jaden! There was never ANY doubt about it. The Phoenix Santoku is the only one for me. Damascus steel is the best! And a diamond rod is outstanding for honing!
Bonus. Posted on Twitter just how much I wanted to win the Phoenix Santoku
Santoku in Fourth of July
The Phoenix’s Santoku is awesome..and I’d love to have one
Thanks for the wonderful guide on honing!
The Phoenix Santoku in Granite looks fabulous!
Twittered for the bonus!
I LOVE my Global knifes, but would love to try out a Phoenix Santoku Granite Knife
BONUS – FACEBOOK POST
Phoenix Santoku Granite Knife please
Wonderful blog Jaden, I am new here but visiting and reading for 3 nights in a row now. Your smooth and at times humorous way of writing is fabulous and very entertaining not to mention the knowledge and info that you give us on many things like the recent post on sharpening. Thank you! Please keep it up.
The knives are very sleek! the colors…what a beautiful idea and Oh! the curves…!! they would make time in the kitchen even more fun! I love them all, but if I absolutely have to choose one it would be the Fusionwood Peacock Santoku.
Greetings from Massachusetts.
I’m a huge fan of Shun knives, and was lucky enough to receive a Shun mini-set for my birthday from The Husband, making me a very happy (albeit dangerous) woman. Intruders beware, I sleep with those things. However, no bread knife! And since I found your site by googling for the No Knead Bread recipe, I find it fitting to be in the running for a bread knife to carve my delicious bread with.
Both the Phoenix and Fusionwood knives are utterly gorgeous, but – should I win (and typically, I don’t win things) I choose the Fusionwood bread knife, in peacock.
Lovely site, I’ll certainly be coming back.
Recently purchased a cheap santuko knife to try the style.
Loveit! The Phoenix santuko granite would be marvelous.