Ironically, many accidental knife cuts occur during prep because the offending knife is dull. A set of knives—regardless of their quality or cost—is only as good as how well they are sharpened. As perhaps the most important tools in your prep drawer, it’s up to the user to make sure that they are. That’s why professional cooks carry their own set of knives from job to job the way a sniper carries his own rifle.
Maintaining your knives requires a little practice, a little patience, and some skill. Using an oilstone and hand-sharpening your blades seems like a very Zen way of becoming one with your knife, but some tools do a great job and require only a small learning curve. They make the job so easy that it encourages keeping your knives sharp.
A knife edge is more complex than you think. The angle of the edge and whether it is angled on two sides or one makes a big difference in the way a blade cuts and how long it stays sharp. Traditionally, Japanese-style knives have a different edge angle than Western ones.
I have used electric sharpeners for years and the latest model from Chefs Choice, the Trizor X15, is the best one I have ever used. Three slots each have guides that make positioning the blade as it moves over the sharpening wheel consistent and effective at creating an edge angle that is a perfect compromise between Japanese and Western knives. All knives—including most serrated blades—will benefit from going through the entire process using all three wheels, but after the initial sharpening, quick use of the honing wheel puts a fresh edge on every knife.
Most important, the razor-sharp edge passes the tomato test with ease. The tomato test is my way of proving that my edge is sharp. If the tomato skin resists and the fruit bulges around the knife; the blade needs sharpening. After sharpening, the blade should slice through the fruit without effort—the weight of the knife is all that it takes. That is the key to knife safety. Accidents can occur because a dull knife makes you push harder and can cause slips instead of cuts that result in painful and sometimes ER-inducing damage.
A good knife routine is designed to always present you with a sharp edge. If you have a good sharpener, follow these steps:
1) Make sure your knives are stored in a safe place where the blades are protected around a material that is softer than the blade like wood or plastic. The edge should always be down.
I used to go to a beach house with the usual ratty kitchen equipment except that the owner—a former military man—kept his ratty knives razor-sharp just laying in a drawer. Unsuspecting fingers could (and did!) easily find the dangerous edge.
2) Clean your knife with soap and water and wipe dry immediately after use. Never put knives in the dishwasher—automatic dishwasher soap has grit that can dull the blades.
3) Hone with a steel or use the honing wheel on an electric sharpener before you return the knife to its place. That way it will be ready for the next time you need it.
4) If a knife even seems dull, stop what you are doing and sharpen it. If it has been sharpened in the last six months, just use the honing wheel to realign the edge. If you aren’t sure, use the next aggressive wheel and give it a few strokes through the guides to add a new edge. Then hone it. After it’s used, follow Step 2.
5) Once a year, resharpen all of your knives.
Good knife skills go along with a good care routine. Learn to hold a knife correctly and how to safely hold food. Know the right kind of knife to use for every job. While three simple knives can work on most occasions—a paring knife, a chef’s knife, and a good 10-inch serrated bread knife—specific blades meant for butchering meat, cutting through bone, or filleting fish help avoid awkward knife use. The adage of “the right tool for the job” applies to knives too—please don’t make your knife pry open a lid or use it as a screwdriver! Good knife skills result in more efficient work with less chance of injury. Sharp knives and sharp knife skills go together to make food prep almost a joy.
