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.
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
- Lesson 1: Outstanding Bacon
- Lesson 2: Top Country Ham
- Lesson 3: Buying Fish
- Lesson 4: Cooking Like a Latino
- Lesson 5: Buying Chiles
- Lesson 6: Using Butter
- Lesson 7: Dukka
- Lesson 8: Tuna and Gruyère Panino
- Lesson 9: 10-Minute Tomato Sauce
- Lesson 10: Dressing a Salad
- Lesson 11: Choosing a Knife
- Lesson 12: Sharpening a Knife
- Lesson 13: Storing Cheese
- Lessons 14–17: Using Great Inexpensive Tools
- Lesson 18: Red Snapper Ceviche
- Lesson 19: How to Prepare Whole Fish
- Lesson 20: How to Prepare the Perfect Steak
- Lesson 21: Prepping Party Food
- Lesson 22: Creating a Wine Registry
- Lessons 23–25: Making Quick Desserts: Port-Mulled Cherries with Ricotta (plus two recipe variations)
- Lessons 26–28: Matching Wines
- Lesson 29: Tender Meat: Roast Chicken with Bread Salad
- Lesson 30: Tasty Broth
Published
July 2008
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