The importance of the knife in the kitchen, maintenance, and uses.
If I was asked what is the most important tool in the kitchen, my answer would undoubtedly be – a knife.
A good knife = efficiency and savings, both in time and money.
Both a professional chef and an amateur home cook will agree on one thing: a non-sharp knife is a nuisance. To cut the most precise slices and pieces comfortably, quickly, and efficiently – the knife must be razor-sharp.
High-quality and accurate sharpening is the key to maintaining a knife that will stay with you for a long time and even for a lifetime, while incorrect sharpening can damage the knife and even ruin it.
Not everyone knows but a chef’s knife requires relatively frequent sharpening. With each cut of the knife, the metal from which the knife’s blade is made of wrinkles and crushes, and the function of the whetting action is to straighten the metal, remove tiny defects and return the blade to its original condition.
In Japan, the chefs perform daily rituals of sharpening the knives, about half an hour before the beginning of their daily work, and continue to smooth the knife during the day until it reaches the required sharpness and accuracy.
In addition to the natural abrasion of the blade, the knife may darken as a result of the nature of use, improper handling, and improper storage. Therefore, be sure to store the knife in a knife stand or with a blade guard, avoid inserting knives into the dishwasher and using aggressive cleaning agents and be sure to cut only on cutting boards.
Many people associate the sharpening action of a chef’s knife with an aggressive and strong action, but such sharpening will result in a worn and not sharp blade. Delicacy is the keyword when it comes to sharpening knives.
The finer the whetting means are and the whetting operation is done without applying much force, the result will be better quality and will keep the blade for a long time.
How do you know when to sharpen? Tomato test!
Multiple sharpening for no reason can cause unnecessary and premature wear – sharpen only when necessary and do it right every time!
The sharpness of the blade can be checked simply – just place a tomato on your cutting board and gently without applying much force, slide the knife over the tomato. If it is easily cut and the knife penetrates its shell, the knife is sharp enough and there is no need to sharpen. If the knife does not cut the tomato or you are required to apply a relatively large force, it is time for a good and accurate sharpening.
Sharpening sticks and Sharpening stones for professionals
One of the most popular and oldest tools for sharpening knives is the sharpening rod. Working with a sharpening rod requires skill, accuracy, and caution. Incorrect work can cause damage to the knife and you.
There are a variety of sharpening rods that differ from each other in the shape of the rod and the material from which it is made.
Among the common are the oval and round sharpening rods. The oval rod has a larger surface area and allows for more efficient and comprehensive whetting. It is suitable for a more professional audience.
Another product that is especially suitable for the professional cook is a sharpening stone. There are many stones on the market that differ from each other in the stone core which is measured by the amount of grain per square cm. The larger the core the finer and more efficient the stone will be.
The choice between these two means is mainly based on comfort and personal preference. However, very fine and thin knives are recommended to sharpen on a very fine whetting stone for maximum results.
So how do we sharpen?
- First make sure that the knife and the sharpening rod are completely clean and dry.
- Place the knife’s blade at angles of 20-15 degrees to the sharpening rod. 3.
- Gently slide the entire blade of the knife along the entire surface of the rod without applying force.
- This operation should be repeated no more than 6 times.
*The instructions are the same for the whetting stone.
Professional sharpening
If you feel that the sharpening does not last and after a few minutes of regular use of the knife it needs further sharpening, this is a sign that the home sharpening is no longer sufficient.
Each knife must, once in a while, go through a professional sharpening. On average, it is recommended to do this every year and a half or two years but it should be noted that for professionals with massive and daily use of knives this time span can be shortened to even six months.
Knives that have undergone proper sharpening and maintenance, regular and continuous, can last for many years.
Types of knives
It is important to match each knife with the product it is designed for. This way we will achieve optimality in the result and even save throwing out the material.
For example, if you clean meat from leftover fat and cartilage with a knife designed for meat, made of hard steel that becomes thinner towards the tip, you avoid unnecessary cutting of meat that is suitable for use, such as the layer of meat under the cartilage or the meat between the bones.
So even while filleting fish, a narrow, thin, and flexible knife will prevent unnecessary meat from being removed from the fish.
When I cook, I have several knives and each knife is adapted to the cut I have to make. Of course, there are many other types, but these will always be in my possession:
- Chef’s knife with a long blade.
- A knife for filleting fish.
- A knife for dismantling meat.
- A serrated knife for spreading bread.
- A Tourne’ Knife for delicate jobs.
Other points to note:
It is not recommended to sharpen a serrated knife by any household means. A serrated knife will, in most cases, require professional sharpening. Traditional Japanese knives or sushi knives – are designed so that one side of them is flat and the other side at an angle. Therefore, the whetting technique for them is different.
Very important: After all household whetting, the knife should be cleaned with water, to prevent the metal chips left on the knife from spoiling the food.
Good luck
