About a year ago I wrote a piece about keeping your knives really sharp. But there’s nothing like actually watching someone demonstrate something, so Henry and I did this next segment on knife sharpening and on good ways to handle and use sharp knives. I’d love to hear from people about favorite ways of sharpening, favorite knives and brands, knife stories, anything! Chime in!
Addendum: Lots of people have written me, asking about the make of the diamond sharpener in the video. It’s made by DuoSharp. Amazon has the cheapest price I’ve seen, here.
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Eric, I love you but you simply must lose the side shots in your videos. They are distracting and a little weird. Love, Janine.
Comment passed on to Henry! Thanks Janine.
Loved the video. It should be required viewing for anyone stepping into a kitchen.
That's a great point about sharp knives being much safer than dull knives. Also, I've found that when you're used to working with dull knives and one day you decide to sharpen them all, that's another time to be careful… using a sharp knife the way you would use a dull knife (handling, pressure, etc) is not good.
I'm glad you explained the basics of what a honing steel is and what it does vs. a sharpening stone. I've had a lot of people over at my house pull it out of the block and ask what exactly they're supposed to do with it.
The side shots: Having more than one angle is nice, but I think it's the fact that you're not looking at the camera that's the weird part. When it switches back and forth I feel like, "He's talking to me….now I'm watching him talk to someone else….oh wait, now he's talking to me again."
Another fantastic video – can't wait to see what #5 is about.
Thanks Deana! Excellent point about getting used to sharper knives — you need much less pressure, etc. Dull knives rely more on sheer power, while sharp knives just GLIDE. It takes some getting used to. Ultimately, it's SO much easier on the hands and arms and entire body really.
I love sharp knives which makes my life easier like everyone does. And it really does make a huge difference on how each ingredient looks. I don't mind slicing or dicing more ingredients with a sharp knife. It's the sharpening technique that irritates me sometimes. But after sharpening my own knife, I feel good and happy about it. I'm using a Japanese whetstone. But always curious with the diamond sharpener and thanks a lot for this video and for the information. And it only takes less than 5 minutes!! I am enlightened.
Eric, do you have a link on your site where I can buy one of those knife sharpeners? Thanks!
never mind, I see it! Thanks!
http://bit.ly/ci6Ysy
Eric I just got here to this particular video because this is the time of year I send my Ceramic knives back to Kyocera (big pain in the ass and sorry I ever bought them) and I am now looking to find out how to really sharpen my Global knives by myself. I am definitely looking into the sharpener above that you are using… QUESTION how often do you sharpen your knives? how long should a knife stay sharp and should I hone it every use?
I agree with the PITA factor of sending ceramics off to get sharpened. Feh. I sharpen mine at least once a week, but I hone them with a steel almost every time I use them. It just takes a few seconds, and keeps them supersharp. I'm not religious about it, but I do try. After using really sharp knives for a while, you get sensitive to dull blades, and you'll just KNOW when to sharpen — your hands will tell you. But I would plan on a sharpening once a week, if you cook regularly, and a honing every other day or so. Keep the steel in some really obvious place, so that you SEE it near the knives. Make it EASY to do — if you have to riffle through some drawer to find the steel, you'll subconsciously avoid doing it because it will be a PITA to find it.
It’s always nice when you can not only be informed, but also entertained! I’m sure you had fun writing this article.Excellent entry! I’m been looking for topics as interesting as this. Looking forward to your next post.
Amber, yes, you do. BUT, the angle isn't as important as keeping it constant, whatever the angle is. Pick an angle, and stick with it! That said, roughly 20 degrees is what you're looking for.