Sharpening a Knife

Our Best New Chefs consistently amaze us with their kitchen wisdom. Here, past winners share their expertise with mini lessons on everything from how to make the ultimate panini to how to stock the perfect pantry.
FoodandWine Recipe

Sotohiro Kosugi of New York City’s Soto is known for his pristinely composed sushi dishes; he keeps his blades honed with King water stones (from $45 each; northwesterncutlery.net): “Grinding them right after using them, to keep their surfaces flat, is key to maintaining the bevelled edge on a Japanese knife.”

Plus: More Lessons

PUBLISHED July 2008

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