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Question:
What's the proper way to use the sharpener that came with my professional
knives?
— Anne, VA
Bonnie Moore
Answer:
It
is very important to keep knives sharp. A dull knife can actually
be more dangerous than a sharp one. Most likely the "sharpener"
that came with your knife set is actually a steel.
A steel is used to hone the edges of your knives and keep them
sharp.
Using a steel:
- Place
the heel — the part closest to the handle — of the
knife blade (facing away from you!) against the heel of the
steel at a 20-degree angle.
- Draw the
length of the blade across the length of the steel, maintaining
the 20-degree angle.
- Repeat
this several times, alternating between each side of the blade.
Tips to keep
knives sharp:
- Wash and
dry your knives by hand after each use.
- Never
wash knives in the dishwasher — heat and chemicals can
damage to the blade.
- To protect
the fine edges, only use knives only on cutting boards and never
on glass, marble or metal.
- Use the
steel every time you use your knife. If you are doing a lot
of chopping, use the steel after each 15 minute segment of knife
work.
| About
Bonnie Moore |
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Bonnie Moore, FoodFit's Executive Chef, graduated
from Boston University with a bachelor's degree in
Math and Statistics before forsaking her calculator
for a whisk. Bonnie earned an associate degree in
Culinary Arts from Johnson & Wales University
and a degree in pastry arts from L'Academie de Cuisine.
She is the former sous chef at the Inn at Little Washington,
the only double five-star, five-diamond inn in the
United States, and a former chef-instructor in the
professional program at L'Academie
de Cuisine in Maryland. Bonnie likes to be involved
with food at every stage; from planting seeds at the
farm to creating a meal for her family. She believes
that there is no better place to foster community
and nourish those you love than around a table piled
with delicious food.
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Photograph of Bonnie Moore: © 2000 Adam Auel
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