knife care and maintenance

Knife sharpening, washing, honing, types of knives, anatomy of a knife, knife making

KNIFE CARE

As a cook is perfecting their knife skills, they will inevitably be wearing down their knife. Proper care and maintenance of the kitchen knife is important to the success of a chef's cooking. Maintaining a sharp edge is key to cutting and slicing easily while working.

There is a variety of tools and knives that chefs use to complete their tasks when prepping and working in the kitchen.

KNIFE SHARPENING

Another part of maintaining the chef's knives in the kitchen is learning to sharpen. Most chefs obtain their own sharpening kit or tools to sharpen their knives. Here is the classic Japanese Whetstone sharpening kit, with whetstone, sink bridge, and cleaning stone.

A chef could very well get a razor-like edge on their knives by mastering the techniques used on whetstones.

knife sharpening videos

The Best Way To Sharpen & Clean Knives

Chef Frank Proto demonstrates and explains everything you need to know in order to properly sharpen, clean, and store the knives in your kitchen. Frank breaks down his preferred methods and go-to accessories for every aspect of knife maintenance, giving you all the knowledge you need to keep your blades sharp and ready for action.

Brad Teaches You How to Sharpen Kitchen Knives

Bon Appétit’s Brad Leone is back for episode 64 of It’s Alive, and this time he’s showing you how to sharpen a knife. Brad teaches you how to use a sharpening whetstone and transform your dull knife into a barbershop-ready blade (do not try at home). Tips from an old friend (Bob Kramer!), Gaby tries cosplay, and Chris settles the score: Rambo stropped.

Knifemaker Explains The Difference Between Chef's Knives

Knifemaker Will Griffin of W.A. Griffin Bladeworks shows Epicurious how to choose the best Chef's Knife for your culinary needs. The bladesmith provides an overview of the differences between carbon steel and stainless steel, blade shape, blade thickness, blade length, double bevel vs single bevel, hidden tang vs full tang handles, knife balance, and much more.

"I like the Japanese knives, I like French knives. Whatever's sharp."---Wolfgang Puck

anatomy of a knife

knife making videos

How Knives Are Made for New York's Best Restaurants

Handmade takes you behind the scenes to see how Will Griffin of Griffin Bladeworks in New York City hand-forges knives for some of New York City's best Restaurants.

Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

Raw Craft with Anthony Bourdain - Episode Four: Bob Kramer

Anthony Bourdain & The Balvenie head to Olympia, Washington to see firsthand how master bladesmith, Bob Kramer crafts the perfect kitchen knife from melted meteorite. Kramer is one of only one hundred twenty-two certified master bladesmiths in the U.S. and the only one who specializes in forging the word's finest kitchen knives. Episode directed by filmmaker Rob Meyer.

How Japanese Knives Are Made With Japan's RAREST Steel

How are Japanese knives made? With the same techniques used to craft katana (samurai swords), modern Japanese knives are some of the highest quality in the world. They don't break or bend, they can slice through anything like butter and they're a beauty to behold.

This video was filmed at Hirata Blacksmiths (平田鍛刀場) on the outskirts of Tokyo. Sukehira Hirata and Nodoka Hirata are a married couple who craft not only Japanese blades, but blades made of the rarest steel in Japan. In fact, this is one of 3 workshops in the whole country, still producing the legendary Tamahagane steel (玉鋼).

“There was never a good knife made of bad steel.” --- benjamin franklin

in conclusion

Though requiring more practice and precision, a whetstone (or sharpening stone) is often recommended by professionals because it removes the least amount of material from the blade.

To use a whetstone, first submerge your stone in water for an hour. Place your stone on a towel over a cutting board or stable surface.

If your whetstone has a coarse and fine side, begin with the coarse side. Hold the knife with the handle in your dominant hand. Place the heel of your knife on the far edge of the stone, holding the blade at the desired angle (using an angle guide if needed). Applying even pressure, slowly pull the knife over the stone toward you.

The blade should move smoothly across the stone. Lift the knife, reset the heel at the top of the stone, and repeat. Repeat as few as ten times and as many as 50. As you work, the water will begin to turn cloudy. This gritty water helps your knife become sharper with each stroke. Continue to apply water from time to time; you want it to be runny.

Turn the knife over and repeat as many strokes as you did on the first side. When finished, allow your whetstone to dry on a rack in the open air for at least 24 hours with the towel.

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