Knife Sharpening Workshops Happening now at Kitchen Warehouse
Like most chefs, Bobby Flay believes it is essential to use a sharp knife in the kitchen. “The sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger – they slip far more often.” Kitchen Warehouse offers knife sharpening workshops to teach you the correct techniques to keep your knives blades at peak sharpness and explain which sharpeners are best for you. Find out when the next workshop is happening here.
Some good reasons to keep your knives sharp:
- Keeping knives sharp reduces accidents – dull knives can slip and slide and are harder to control.
- Sharp knives let you prepare food more quickly.
- Preparation of food is easier and more accurate when cutting, allowing a wider range of preparation techniques – think tomato flowers or julienne vegetables.
- Your knives will last longer with careful maintenance.
Only sharpen your knives when they are cold. Be careful to keep the original angle. This can be quite difficult so choose a sharpener that suits your level of skill. As sharpening removes metal from the blade only sharpen if your knife can’t slice through a single sheet of paper. Keep maintaining through regular honing until it doesn’t pass this test.
Honing will smooth down the blade in a non-destructive manner and reduces the need to sharpen.
Do not use honing rods or other sharpening devices on Japanese knives – sharpen using ceramic Japanese water stones only.
How to Hone Knives
Using a steel or ceramic rod, sweep the blade towards the tip of the steel, making sure the whole blade comes into contact with the steel. Do this ten times for each side of the blade.