One of the first techniques you learn as a cook in any kitchen or culinary school, other than product knowledge and food safety, is knife handling. How to safely use a knife, clean a knife, sharpen a knife, and eventually how to obtain consistent knife cuts always.
Today, thanks to Big Kitchen, we’ll be touching on the subject of knife sharpening: why we do it, how often we should do it, and how to do it. We’ll also be sharing a few demonstrations of basic knife cuts that will get you started! And let me tell you, I won’t be sharing any teeny tiny knife cuts! I rarely use them at home, so no point in them. Surely, if you’re working in a fine dining restaurant, you definitely need tiny and precise knife cuts, and for that I recommend The Professional Chef by The Culinary Institute of America, 9th Edition. Actually, I recommend the Pro Chef to anyone and everyone wanting to practice and read up on everything from the basics such as knife skills to sous-vide. Plus, not only does this new edition have gorgeous photography done by award-winning photographer Ben Fink, but it also includes new sections “seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts, to name a few.”
Here are some details about it:
- Diamond abrasives hone blades to razor sharpness
- Magnetic guides keep blades at proper angle, eliminating guesswork
- Two-step process sharpens, then hones entire blade length
- Works on kitchen, pocket, and filet knives
- Suction-cup feet hold the compact unit in place on countertop
The sharpener is divided into stage 1 and stage 2. The first stage is for dull knives and the stage 2 is for resharpening. Here are the basic steps to using this sharpener:
- Make sure your’re sharpening a clean knife. Dry off any excess moisture.
- Turn on the machine
- Place the blade against the blades. You’ll feel the magnetic edge place the blade into place.
- Slowly pull the blade against the running sharpener. Do this as needed (depending on your knife’s need.)
- Repeat on both side. Now it’s time to hone with a steel.
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| One of my favorite details of this sharpener is that when suctioned in, it will not move. A must have safety feature! |
Here are some guidelines to keep in mind when using a steel:
- Make sure you have plenty of room around you. Hold the steel by place ALL your fingers below the guard.
- Draw the blade across the steel, so that every part of the blade gets honed.
- Keep the knife blade at a 20 degree angle to the steel.
- Use light stokes, placing even pressure as you go down the steel. Not doing so could create a curve in the blade.
- Wash your knife and remove all residue.
Chiffonade: a fine slice of herbs and leaves, Chiffonade is a delicate knife cut that is easily achieved and often used as a garnish. For large leaves such as spinach or large herb leaves, such as basil, remove stems and place leaves one on top of the other. Roll into cylinder and cut using thin, parallel motions.You can use this technique on doughs as well, as you can see in the picture. Wonton papers, rolled up, sliced and made into thin strips, which can later on me deep fried and used as a crispy salad topping.
Batonnet: the knife cut you want to use when making fries or roasting perfectly sliced veggies. To cut a potato into batonnet, peel and cut ends and sides until you have a rectangular block, making four straight sides. This will result in even, perfect cuts. Slice lenghtwise and then stack the slices. Cut the same thickness for batonnet. Use the scraps in soups, stocks, and purees.
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Small, Medium, & Large Dice: after cutting batonnet and depending on the size needed, just line up the sticks and cut into dice. Great for roasting, sauteing, and frying!
Enter to win! Hone your sharpened knives by winning a 10” steel from Big Kitchen Store. To enter, visit Big Kitchen and comment telling me what kitchen item you need the most in your kitchen. The comments are the official entry, there is no purchase necessary, void where prohibited. US mailing addresses only. One (1) winner will be chosen randomly. Prize will be shipped by Big Kitchen. The contest ends Sunday, March 4th, 2012 at 11:59 pm Eastern. The winner will be announced on Monday, March 5th via email and will have 48 hours to respond before a new winner is chosen.
Disclaimer: Big Kitchen Store facilitated this review by sponsoring it with a knife sharpener and steel free of charge. As always, opinions are based on personal testing.
Wow! This is really amazing. I would also like to have one to make it easier for me to cook. Having this kind of sharpening is really a big help. =)
Do I have to pick just one thing? There is so much I would love to have, but some new saute pans would be nice!
ssehorn123@gmail.com
I could so use some new cookware. After 28 years my set has pretty much had it!!
mrsloisannjones@aol.com
Awesome giveaway! I take any opportunity to practice my knife cuts, great info you shared! I just visited Big Kitchen’s website and the noticed the kitchenaid ad, I definitely need a stand mixer. Thanks for hosting the giveaway! =]
I need a cook! 😛
I need a new Rachael Ray Orange 3-in-1 Potato Peeler and Brush
sweetheart4171(at)yahoo(dot)com
If I had this knife sharpener then all my knives would be in better shape so I would love to win!
Well I kinda need a knife sharpener too, BUT really need that Kitchenaid Ice Cream Maker Attachement:-) Thanks for sharing! Hugs, Terra
My knives need a good sharpening and definitely need. They have a great selection and if I had choice the way my kids live on bread I like to get ZOJIRUSHI BLACK HOME BAKERY SUPREME BREADMAKER
I need (or at least WANT oh so bad) one of the indoor grill pans. I see them on the cooking shows and covet them.
Nice information on the cuts!:-) I don’t have a US mailing address,so I will notify friends who do have one,to take enter the giveaway.
I would LOVE a new Kuerig Machine. I love the one I have but its on its last legs — we drink lots of coffee round’ here.
Wow, love their products! A knife sharpener would have to be what I seriously need though
Good to know a good one, just in case I dont win LOL
I really need a cookie sheet, it’s nice to see they have a stainless steel one! That’d by my choice!
That is one fantastic website, Marnely! (Bookmarked it for further “wish list” compiling…!) I’ve always been cautious using knives (probably because I play the piano), so I appreciated your knife skills how-to. (My hubby sharpens them for me!) I really need a new set of steak knives — grilling season has begun!
I have some awesome knives, but no sharpening tool! I take my knives to Serbia to have my neighbor work magic with them:) I would love to be able to sharpen my tools here in the U.S.
And what DON’T I want from Big Kitchen? If I have to choose one thing, I’ll have to go for the KA standing mixer (red, pretty please:)
I can never have enough steels…they are the most popular item in the kitchen!
I need to sharpen my knives & find a good set. Thanks for the review!
I have a bunch of knives that could use sharpening. A new toaster oven would be nice too!
I really need new knives, I only have old cheap ones.
jshallow01 @ hotmail.com
Love your blog! Sharp knives make all the difference! I’m just starting to transition into nicer kitchen appliances (WOO WOO Kitchenaide for christmas!!) and I’m looking to next invest in a nice vitamix
hayley.macnab at gmail.com
You’re a pretty sharp cook! And don’t enter me in the contest, either. I don’t need a steel. I’ll just steal one from Rachel.
I need a food processor the most!
annie.shultz at gmail.com
Great post, Nelly! (Don’t enter me in your contest, I already have a sharpening steel)
I really need a good knife sharpener. All my knives are so dull.
lclee59@centurylink.net
i didn’t know that’s how you made chiffonades, hehe thanks for the tutorial!
i think i need a small cutting board, since its so much work to take the big one out just to cut something small. the bamboo ones look good!
I just bought my first honing steel yesterday!! (so I’m only here to say hello, if I’m picked as the winner go ahead and run it again!) 😉
I spent an hour picking out new knives, my first “real knives”, having used only $10 plastic handled knives before. I got to chop onions and potatoes at the store, and it was great fun!
I was thinking I’d only use the steel myself, then when sharpening was needed take them somewhere… but this sharpener looks foolproof, I may look at it!
thanks for the review!
Interesting to see these gadgets & tools for sharpening knives. The last I remember from back home was this slab of some kind of stone on which my mom used to rub the knife to sharpen its blade.
What I need the most in my kitchen at the moment is a KitchenAid Mixer; wish Big Kitchen could sponsor that for me 😀 😀
We’ve dropped our good knives off at a sharpening place before… otherwise, I do try to use the steel but I’m not good at it.
I love your mini-tutorial on cuts
ahh so much I need but I would say the cuisinart pressure cooker is top of my list (in appliances section, under slow and rice cookers)… could definitely use that with my lack of free time! If I win you already have my email
I need a sharp knife. That’s what I need. Oh and I need everything else they sell! Yum!
Handy post too!