A rock star would never take the stage without a well tuned guitar and you shouldn’t start cooking without a well honed knife. If you don’t hone your knives on a regular basis they will become dull quickly. Using a dull knife means more effort on your part to cut food…and who wants that?
To hone a knife you’re going to need a steel – a long steel rod with a handle at the end. To use the steel, hold it upright at a 90 degree angle, pointed end down, on a flat surface. It’s a good idea to set it on a flat surface to avoid slipping.
Place the edge of the knife on the steel at a 45 degree angle. Then half the degree of the angle again so the edge of the knife ends up being at a 22 degree angle to the steel.
Begin with the heel of the blade contacting the steel as close to the knife handle as possible, with the tip of the blade pointing away from you. In one motion, pull the blade back towards you and down the shaft of the steel. You should end with the tip of the blade in contact with the steel towards the bottom of the shaft.
Repeat four or five times on one side then switch sides and repeat the process for the other side of the blade.
Now your ready to take center stage with your well honed knife that'll do the cutting work instead of you!
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The Kitchen Roadie