Jacques Pépin: Sharpening a Knife

How to sharpen kitchen knives.

How to sharpen kitchen knives.

Read the transcript of this video
Knife are very important for the chef. They are extension of your finger. Basically, you need three knife. A chopping knife, 8 to 12 inch depending on your hand, utility knife, and a paring knife. Yet, probably have 200 knife in my house. In any case, the knife is made of teeth, here, and when you bang the knife around, those teeth get out of whack. Anything which cut from a scaffold to a saw is made of teeth. So you have to re-align the teeth and re-align it by running it on a steel like this. On the steel you have to be careful. First you apply pressure. You have to cover the blade completely that is starting at the heel, finishing at the top. Rather than here at the center. [SOUND] And not to move your wrist, otherwise you take out That will realign the teeth but at some point there is no more teeth you have to have a stone and it is usually a wet stone and you have to apply pressure on it. About 25 to 30 degree angle on each time and you have to spend time with it. You get a fairly course stone and sometime your very finishing stone which is very fine like this one. Or you can even use an electric machine like this one. You use that stone here because you see, there is a segment of the stone and the knife which if you don't remove them with water at all, will get back into the stone. The stone will get like a piece of marble, and it won't be abrasive anymore. If the knife is sharp enough, it should be able to do. This is a very overripe tomato. That knife should be able to cut into it.
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Jacques Pépin: Sharpening a Knife


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