Stay sharp out there.
, more often than not they declare a good chef’s knife as their favorite cooking tool. Whether you know it or not, your chef’s knife isis a good start; they’re dead simple to use. But to maintain—or restore—the blade your knife came out of the box with, you really need to master the how to use a whetstone and honing steel. Using a whetstone can seem intimidating, but it doesn’t have to be. Follow the guide below and you can keep your knives in prime cutting shape.
Glide the edge of your knife along the steel at a 15-degree angle, from base to tip. Repeat on the other side until your knife feels sharp.Maybe you’ve watched people hone knives with the steel held out in front of them. It’s both safer and easier to get the angle right to put the tip of your steel on a nonslip surface instead of holding it out.“Use a light pressure on the blade and be calm,” says London-based private chef William Cooper.
Honing steels come in diamond, ceramic, or steel. The steel needs to be harder than your knife—Japanese knives, often the hardest knives, require ceramic steels. You can use a Western chef’s knife on a ceramic steel too, though. So, if you’re choosing only one, go for ceramic. Whichever you choose, don’t bother with a steel shorter than 10 inches. You need a long steel to fit the length of a chef’s knife, and there’s a nominal price increase between 8-, 10-, and 12-inch steels.
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