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25 Responses to “Food Wishes Recipes – How to Use a Knife Steel – Keeping Knives Sharp”

1. michelou on April 12th, 2010 | 4:26 pm

   

   I took a knife skills class and what the instructor said was to think of the knife steel as a “toothbrush” and use it every time you use your knife (either before or after) and a sharpener (like a wet stone) is the “dentist” use it twice a year to keep your knives nice and sharp.

2. juxtapos99 on April 12th, 2010 | 6:45 pm

   

   thanks

3. rrrrr5102006 on April 12th, 2010 | 7:04 pm

   

   Very good Job Chef.

4. FoolishlyPatient on April 12th, 2010 | 7:26 pm

   

   what about a diamond sharpener in comparison?

5. braaaainz on April 12th, 2010 | 8:18 pm

   

   very educational

6. qtipmotha on April 13th, 2010 | 1:07 am

   

   A tutorial on sharpening a knife with a stone must surely be to follow?

7. jetizon on April 13th, 2010 | 2:01 am

   

   “some people do it toward themselves” hhahaa

8. Aikinoodles on April 13th, 2010 | 7:50 am

   

   I do it toward myself .. that’s how I learned and the guard is made for this kind of movement.
   This way, if you go too far, the guard stops your move, if you do it forward, there’s no guard and it’s even more dangerous ( but for other people ).

9. jocelyn887 on April 13th, 2010 | 5:31 pm

   

   Thank you Chef John! I love the way you explain things!

10. FlavorsofSpain on April 13th, 2010 | 8:00 pm

    

    good video….

11. staytuned2L337 on April 14th, 2010 | 12:30 am

    

    very helpful!

12. eulogyh on April 14th, 2010 | 7:26 am

    

    very informative!

13. MsSunshinee04 on April 14th, 2010 | 11:03 pm

    

    haha “and as always, enjoy!…you’re sharp knife.”

14. gorikuri on April 16th, 2010 | 7:35 am

    

    Thanks for sharing Chef John. I always can learn more.

15. Antiks72 on April 16th, 2010 | 12:07 pm

    

    I really need to get a sharpening stone.

16. chavamma on April 17th, 2010 | 3:04 pm

    

    Ohhh… So That’s What That’s For! I Was About To Throw Mine Out! Great Vid! & Perfect Timing Too! (For Me) -Kind Regards-

17. CrustyBiker on April 18th, 2010 | 12:51 pm

    

    Can/do you use it for serated blades also?

18. CrustyBiker on April 18th, 2010 | 12:58 pm

    

    does it not leave tiny filings on yer chopping board?

19. Chantzehao on April 20th, 2010 | 5:15 pm

    

    @blinkblinkblinkkdd
    Ingredients:
    -Knife
    -Knife Steel
    -Demonstration paper

20. rainbowspite222 on June 5th, 2010 | 6:44 am

    

    My knifes are all dull, any tips for sharpening them?

21. jcsf9 on June 20th, 2010 | 10:30 am

    

    What is your opinion on ceramic knives?

22. Kerfik on August 1st, 2010 | 9:33 am

    

    @Vacheresseb at least you schouldn’t…

23. gugufrommdy on October 21st, 2010 | 7:11 am

    

    “And as always .. enjoy .. your sharp knife” lol

24. RSKilltwinsz on December 7th, 2010 | 7:05 pm

    

    what do you mean “Enjoy” :O

25. QueLindaLV on December 20th, 2010 | 6:21 pm

    

    Hi Chef, thanks for the knife lesson.

    Question: have you made any Onion Soup videos?

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