Jacques & Claudine Pépin: 3 Ways to Sharpen a Knife

[MUSIC] Hi, I'm Jacques Pepin and I want to show you how to do a few really very important technique in the kitchen. Maybe one of the most important is to sharpen your knife. I go to many place and people say oh I sharpened the knife. I know you were coming Coming, and I look and I said, which side did you sharpen? You know, a sharp knife is very important. This is three different types of stone. You know, very course, semi-course, and very fine. And you go on top of it, and you have to apply pressure. This is the fine one. You know, on one side or the other too, but you have to cover the whole blade. Now if you want to keep it sharp [INAUDIBLE] you have a steel. And now you have to run it on the steel. The biggest mistake is that people do this and they cover up with one inch of the knife in the center. No, you start at the heel, you finish at the top. Wether you go in that direction or in that direction, this is here to protect your finger. When I was a kid, use a plate, the part of the plate here, which is not abrasive which has not been fired. Now, you go on top of that and that will. Finish your knife, very nicely and that's sharp. What is a sharp knife is different from different people but for me, here is a tomato. It's already type of tomato, look at that tomato, really overripe. Overripe, if I can go like that on the tomato which is overripe, And cut it open, that knife is sharp. [BLANK_AUDIO]