Just the Tip-Reader Mail

Stay a Cut Above the Rest-Knife Tips

SIMPLE ANSWERS TO QUESTIONS ARE OUT THERE My friend Seth wrote to me a couple of weeks back about knives.  He asked about best sharpening techniques and such.  Obviously, as he pointed out, getting them professionally sharpened works.  I cut corners when I cook (see what I did there?), I'm not very likely to actually travel with my knives to get sharpened.  They do however do it not afar at Chelsea Market once a week if the motivation strikes me (Samurai Knife Sharpening Service is located in front of Bowery Kitchen Supplies on Wednesdays and Saturdays, Noon to 6pm.)

A honing rod is the best way to sharpen your knives.  Those things (no ides what to call 'em) that are the size of a harmonica and have the two stones in them, not as good.  From the research I did, the insides can get warped, chipped, etc without you knowing and actually knick your blades and make them worse.  Bad blades lead to bad slicing and cuts to your hands/fingers.  Cutting stones are good too as you can view the quality of the stone and monitor any flaws in the surface--but a good technique is found or lost depending on the user....I personally would be missing fingers.

This video (that also has other non-knife things following the vid--I got sucked into it and watched tons and tons of other tips) shows how to use the rod as well as simple cutting techniques that I know well and you may not.  Check it out.

Side Note: My favorite knife is the Rachel Ray Gusto Grip Santoku knife.

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