Three Good Kitchen Knives
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Learn how to use and sharpen kitchen knives with this Tips and Techniques video. Three good kitchen knives are what you need to start cooking.
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18 Comments
will said:
Nice video, Kathy.
I prefer the knife sharpeners that have the slit that you pull the knife along and it sharpens both sides at once. I’ve never been able to get the knife as sharp with the type of sharpener you show in the video. Maybe It’s the angle? I’ll try the 20 degrees and see what happens. …
Kathy Maister said:
Hi Will,
A steel is for maintaining a knife’s edge, not for sharpening a dull knife. Even with regular use of steel, I still do bring my knives in to be professionally sharpened, on a wet stone, about every 6 months. It only costs about $3. per knife, and they are sharpened overnight.
If your knife is really dull to begin with, a steel will not do much good. I do have a sharpener like the one you speak of which I do use on occasion, it works well, but prefer the steel.
Cooking is a lot easier with a sharp knife!
Jon (Sacker) said:
Having recently sliced the end of my thumb – I would say cooking isn’t just easier – sharp knives are essential!!!
Kathy Maister said:
Oh no Jon! Well, at least is wasn’t your ring finger on your left hand!
Colin said:
Yes as Kathy explains, this steel is for ‘honing’ the blade which just straightens it out and takes off any burrs, but does not actually sharpen it. Kind of like topping up the oil in a car, if sharpening can be compared to changing the oil.
To sharpen I prefer the guy who comes around in the truck or in some neighbourhoods a little pedal-cart, ringing a bell so that people know to bring their knives out. This was much more common in the past but they still do that some places.
Kathy Maister said:
Hi Colin, when I was a child, the bell ringing in my neighborhood was from the ice-cream truck!
Here in the USA there are some grocery stores that will sharpen your knives for free while you do the food shopping.
Keeping the edge on a knife takes seconds to do. I use mine almost every time I use my knife. It of course helps to store the steel right next to the knife as a reminder!
Brozzi said:
Unsharpened knives can ruin the cut of your food and make it extremely hard to but the easiest of ingrediants.
Stop smoking said:
what about those small electric hand held sharpeners do they work?
startcooking team said:
Hello Stop smoking!
In answer to your question, most knife sharpeners on the market unfortunately harm the knife more than doing it any good. Karl Pfitzenreiter, who’s been in business cutlery for 24 years would suggest: “If you buy an electric sharpener use them very, very carefully because they can be aggressive and eat the steel off your blades so you significantly reduce the lifespan of your knife. In handheld sharpeners, Chefs Choice is a very good one.” That sharpener has a spring guides that precisely control the angle and produce an ultra sharp edge. The Chef’s Choice uses 100% diamond abrasives that won’t overheat a knife, which can weaken the knife blade or take of more than just the metal dust. These sharpeners are safe and easy to use on quality knives.
source of this information: http://www.essortment.com/articles/knife-sharpener-recommendations_3522.htm
the startcooking team
Cy W. said:
YES! I am new to cooking and have been hesitant to buy any new knives based on the fact that I don’t like many knives. For me, one good knife replaces dozens, and I think those knife sets are a waste of money!
Now I know what I need!
Thank you very much!
startcooking said:
Hi Cy W.,
All brands have a slightly different feel and you need to make sure the kitchen knife you choose is comfortable.
Do make sure the knife feels good to hold in YOUR hand.
Good Luck!
Kathy
Pam @ Best cookware guide said:
Kathy,
My mom and grandmother remember sharpening the knifes they used. I have so far bought new knives every time they went dull as I am unable to right place to sharpen the knife where we live. I have to check out some groceries store in west coast area to see if they sharpen knives. Thanks for the video.
startcooking said:
Hi Pam,
If you can’t find a local knife sharpener, you can actually have your knives sharpened by mail order.
Last January the Wall Street Journal did a review of five mail order knife sharpening companies which you might find helpful.
Good Luck,
Kathy
France said:
First visit on this site, and apart from trying your pork roast method just right now, I learned something: use a serrated knife for cutting tomatoes. Ha! And I thought my chef knife was dull when it had problems getting through the tomatoes’ skin. *hangs head in shame*
startcooking said:
Hi Frances,
A serrated knife is also great for chopping nuts.
Cheers,
Kathy
France said:
Thank you, Kathy, nice to know. My poor serrated knife has always been only used for bread, you sure made him feel useful and happy now.
startcooking said:
Ok France, one more great use is to cut corn off the cob with a serrated knife!
Happy Cooking!
Kathy
France said:
Thank you so much for the extra tip, Kathy. Mr. Serrated’s sense of usefulness is bursting out of the drawer by now. Think I might even use him to cut in the expenses. ^-^
I gave it a try with pistachios, just for the sake of experimenting, for a pistachio-crusted roast beef I made. You are absolutely right, it works superbly on nuts. I’ll forever love you for that very single tip.