Others need three years for perfect training on the knife, I had only one evening. One evening during the Foodblogger Camp, when Philipp Ochtendung, former chef in three-star gastronomy and now CTO at Cucininale, looked over my shoulder more than critically while chopping vegetables and onions and gave me lots of tips and suggestions on how to better handle knives and fingers. One key message: you don’t cut yourself with sharp knives.
Sharp knives, then, a topic that is not only important, makes it easier to handle products and tools, and ultimately also serves safety and sovereignty at the stove. So a topic that actually interests everyone who cooks regularly and with pleasure, as also this long and interesting interview Knife sharpening made easy at HighFoodality shows.
There are numerous ways to spruce up your blades. For me, two have proven themselves, but a detailed familiarization with the third, perhaps the most traditional way with a sharpening rod, is still pending.
Knife sharpener with ceramic rollers
I have been using a knife sharpener from Victorinox for a few weeks now. For all standard knives, this seems to me to be the ideal and most straightforward way, as it requires no more effort than pulling the blade through the ceramic rollers a few times. And the result is quite impressive.
Knife sharpening with whetstones
For my P18 chef’s knife, I have acquired another technique. The effort is somewhat greater, it depends here not only on a smooth movement, but also on the correct angle of grinding. For the first steps, however, there are small angles along which you can guide the knife.
This video shows quite well how to work with it.
Regardless of the choice of technique, i.e. whether with a knife sharpener with ceramic rollers, the classic sharpening steel or a sharpening stone – there is actually no reason to work with dull knives…
Note: This article was created with the kind support of Victorinox.