A good chef’s knife is a cook’s best friend. But, it’s got to be sharp. In this video, Food Schmooze® contributor Chris Prosperi of Metro Bis restaurant in Simsbury, CT explains why it’s so important to keep your knives sharp. Did you know, for instance, that you can hurt yourself more with a dull knife than you can with a sharp one? Plus, a sharp knife is easier to use and cuts through your food with ease.
There isn’t just one way to sharpen a knife. Watch the video to see Chris demonstrate how to sharpen a knife with a wet stone, a steel, and the bottom of a ceramic mug.
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Produced by Robyn Doyon-Aitken, videography by Mike Dunphy, audio by Larry Roeming, edited by Tom Olivares.
Paula Raulinaitis says
Thank you so much Chris! Scott will be thrilled to find out that I will no longer suddenly exclaim “these knives suck” and be off to Sur La Table to buy a new one. I have purchased knife sharpeners before, but they never seem to really do the trick. Thanks again!!!!
Sophia M. MacGillis says
Can you just use the steel to sharpen the knife? I do and it works buts I’m wondering if I’m damaging my knives. Thanks!
Robyn Doyon-Aitken says
Sure, lots of people do. The key is to be sure you’re running your knife down the steel at an angle. I’ve seen chefs recommend holding the knife at a slight angle, as slight as 10 degrees, all the way up to 45 degrees. The other key: practice.