You might think that a dull knife is less dangerous than a
sharp knife. Not so, says Michael J. Moran, head chef instructor at
Florida International University School of Hospitality and Tourism
Management. He told our food reporter, Linda Gassenheimer, that a
dull knife requires too much pressure to use and can slip rather
than cut. Here is the best way to sharpen knives...
SHARPENING
The simplest way to sharpen a knife that has a smooth, nonserrated
blade is to use a sharpening stone, available at Bed Bath &
Beyond and other cooking-equipment stores. Average cost is $45. The
easiest way to use the stone is to place a cutting board on a
counter and put the stone on the board. (Put a wet dish towel under
the stone to keep it from moving.) Drag the knife along the stone
at a 22.5° angle (most new knives have a factory edge with a
precise 22.5° angle), starting at the tip of the knife and ending
at the handle. Do one side, then the other, for a total of 20
passes.
A knife has a sharp edge when it easily can cut an onion or tomato
without pressure. On average, a knife needs to be sharpened two to
three times a year. This, however, depends on how often the knife
is used and how it is handled.
Alternative: The Chef’s Choice
electric sharpener has guides that keep the knife at the proper
angle. There are several different models, ranging from about $40
to $170. It is available at most kitchenware stores and
online.
To sharpen serrated
knives: Sharpening a serrated knife is different
from sharpening a straight knife. Each groove must be sharpened
separately. There is a special small file for this purpose called
a
sharpening hone. It looks like a small screwdriver
and is available online for $15 to $20. You may just want to
replace a serrated knife whenever it seems dull or about every five
years (unless your knife is a very good one). Some electric knife
sharpeners, including some models of Chef’s Choice, sharpen
serrated knives.
KEEPING IT SHARP
Before or after every use, draw the knife across a knife steel.
This is a steel rod with a handle. It usually comes with a knife
set, or you can buy one separately for about $15. Hold the knife at
a 22.5° angle, and draw it against the steel about four to five
times on each side. This hones the blade. If you look at a knife
with a magnifying glass, you will see hundreds of microscopic
teeth. Each time a knife is used, the teeth become crooked and
honing the blade straightens them. It keeps the knife sharp and
reduces the need to sharpen it.
STORAGE
Keep edges protected. If the knives are loose in a drawer, they may
bump against one another or other utensils, which could dull or
damage the knives. Store knives on a magnetic bar attached to a
wall. They are readily available so that you can quickly select the
one you need. A knife block is another good alternative. Make sure
that the knives are dry and clean before placing them in the block
-- otherwise, bacteria can develop. Wooden drawer inserts made for
knives are also good. It is always best to hand-wash
knives.