Cooking 101: Proper Knife Care

18 comments… add one

  1. Angela February 12, 2011, 9:58 am

    Very good suggestions. I posted on your facebook page, I just can’t get over how many chefs I see send their knifes to the dishwasher. I almost fell over seeing a professional chef do it. I have no formal schooling but I know enough that the dishwasher weather industrial or home grade they are horrible for your knifes.

    Thanks for sharing this. I need to invest in a new sharpening kit and a few GOOD knifes .. I have had an old set gifted to me by my dad one of those “RONCO specials” Good knifes but still- I need something hearty

    Reply
    1. lacey - a sweet pea chef February 12, 2011, 9:00 pm

      Hi Angela! Thanks for also participating on my facebook page, too! I know…I see lots of people also put their good pots and pans in the dishwasher too. Eek!

      Reply
  2. Vanessa February 12, 2011, 10:48 am

    Thank you! When I cook for family and friends, I end up kicking everyone out of the kitchen for no other reason than that they insist on a) touching my knives, and b) misusing them.

    My knives are like… well… not exactly children… okay. I’m lying. I LOVE my knives, and they mean a lot to me. And there are far too many people who don’t know how to treat them properly. My own father almost ruined my beautiful 10″ Wusthof Chef’s knife by trying to hone it at an absurd angle. I have an electric sharpener that I use about twice per year- it’s the best I’ve found. I’ll have to look at what it is.

    Anyway- great post!

    Reply
    1. lacey - a sweet pea chef February 12, 2011, 9:02 pm

      Vanessa, thank you SO much for sharing this. It makes me feel not alone about how I (obsessively) care for my knives. Some people just don’t understand ;).

      Thanks for sharing!

      Reply
  3. Miss Becky February 12, 2011, 10:51 am

    thanks for all of this great information Lacey. I’m always honing my knife but it never wants to cut through a sheet of paper. guess I’m not doing something correctly. I’ve been wanting a sharpener for awhile and this is just the incentive to finally make the purchase. have a beautiful weekend!

    Reply
    1. lacey - a sweet pea chef February 12, 2011, 9:03 pm

      Hi Miss Becky! It may just be that your knife needs to be sharpened a bit to help with cutting through the sheet of paper. I hope this changes it for you! :)

      Have a great weekend as well!

      Reply
  4. Ellie February 12, 2011, 2:31 pm

    Hi Lacey,

    Very helpful info on knives. My husband just bought me the same chef knife you have and I am glad to read your advice. I am finding it awkward to use for chopping carrots, celery and onions and think I might need the paring knife also. What size is the one that you use? My birthday is coming up and I am going to put it on my list!!

    Thanks,
    Ellie

    Reply
    1. lacey - a sweet pea chef February 12, 2011, 9:11 pm

      Hi Ellie! To be honest, I think you might just want to keep working with the chef knife for the carrots, celery and onions, as the pairing knife is a bit small for those jobs. It was a bit awkward for me too when I first got my knife. Make sure you have your cutting hand all the way down at the butt of the blade to get the best grip and leverage, as that may help you out. If you’re anything like me, it will start to feel like second nature pretty quickly. However, I also love my pairing knife, which is a 3.5″ by the way. I would feel uncomfortable chopping those veggies with it though. Might I suggest asking for a knife skills class at your local Sur La Table or similar-type store for your b-day? That’s what I did and I learned tons of great info. Hope you have a great birthday! Good luck!

      Reply
  5. Ellie February 13, 2011, 5:49 pm

    Hi Lacey,

    Thank you for the advice. I just ordered the paring knife,serrated utility knife and kitchen shears from Williams Sonoma and I see that they are offering a kitchen knife class at our local mall and it happens to be on my birthday. A present to myself!

    Ellie

    Reply
    1. lacey - a sweet pea chef February 13, 2011, 9:26 pm

      Yay! I wasn’t aware Williams Sonoma had cooking classes — that’s great! Now you’re set with your chef’s knife, paring knife, bread/serrated knife and shears ~ all you’ll ever need! I’d love to know how your class goes. I really hope it helps you feel more comfortable with your chef knife :) Have a blast!

      Reply
  6. Jen February 14, 2011, 4:15 pm

    I echo everyone’s thoughts here, great advice on how to keep your knives sharp and efficient! I like to tell people that a dull knife means that you’re using more pressure to get through whatever your cutting, so you have more of a chance of cutting yourself. It also cuts “jaggedly”, where-as a sharp knife doesn’t. Great great post and great great advice!!

    Reply
  7. George @ Kitchen Knives Best May 6, 2011, 3:13 pm

    Indeed, I think that an professional knife made out of quality materials makes the difference. Every kitchen should have at least three professional knives. It makes your job much easier.

    Reply
  8. George @ Kitchen Knivest Best May 10, 2011, 5:12 pm

    So Lacey, do you like Wusthof Knives? Personally I can’t decide between Shun or Wusthof…My wife likes Wusthof, I like Shun . :)

    Reply
  9. lacey - a sweet pea chef May 14, 2011, 1:37 pm

    Hi George! Yes, I am definitely a Wusthof fan, though it is the only nice knife brand I’ve ever used on any regular basis. I love my chef’s knife and paring knife. Knives really are a case-by-case basis, as it’s so important for the user to feel comfortable.

    Reply
  10. Billy @ best knife sharpener August 26, 2013, 3:31 pm

    Hi Lacey – Great post. I know a few of my friends have ruined their knives by putting them in the dishwasher. So tragic!

    I have created a guide to knife sharpeners at my website, http://thebestknifesharpenerguide.com/ where I dive into the nuances of keeping knives sharp by sharpening knives at home. I have one of the manual knife sharpening systems from Gatco that allows me to add a back (or compound) bevel to the knives for added durability. In the knife sharpener guide, we cover many of the electric knife sharpeners which are great for kitchen applications. Thanks, Billy

    Reply
  11. Steven September 23, 2013, 9:47 am

    You are so right Lacey about the part of accidents happening when knives are left in the kitchen sink without prior notice. I just cut myself – luckily not too bad – yesterday because i forgot that i left a very sharp knife at the bottom of the sink.

    Reply

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