The Sad Truth About Kitchen Knives
To a chef, there is nothing more important than their knife. It is an extension of their hands and their very personality. The knife is a chef’s paintbrush. Yet, the truth is that most kitchen knives are designed for the lowest common denominator.
Manufacturers make a series of compromises to keep their knives affordable and usable for the largest number of people, but these compromises seriously degrade the performance of the knives. The steel is formulated for stain and wear resistance rather than edge retention, the heat treatment leaves the steel much softer than it could be, and the factory edge angles are often extremely thick – more appropriate for an axe than a chef’s knife.
When you add in the general abuse that knives see in most kitchens, like being stored loose in a drawer or run through the dishwasher, it’s no wonder that so many home cooks struggle to keep their knives sharp and performing at their best.
The Importance of Proper Knife Care
Fortunately, with a little knowledge and the willingness to invest a bit of time, you can dramatically improve the performance of your kitchen knives. Proper knife care involves a few key elements:
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Cutting Boards: Use only wooden, bamboo, or composite plastic cutting boards. Glass, ceramic, marble, and metal boards will quickly dull your knives.
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Washing and Storage: Never put your knives in the dishwasher. Hand wash them in hot, soapy water and dry them thoroughly to prevent rust. Store them in a knife block, on a magnetic strip, or in protective sheaths – never loose in a drawer.
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Honing: Regularly honing your knives with a steel or ceramic rod will help realign the edge and extend the time between full sharpenings.
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Sharpening: Invest in a quality sharpening system and learn how to sharpen your knives properly. Dull knives not only perform poorly, but they are also more dangerous than sharp ones.
By mastering these basic knife care techniques, you can transform your kitchen knives from frustrating tools into razor-sharp extensions of your hands. Let’s dive deeper into the world of sharpening and maintaining your blades.
Understanding Steel and Edge Geometry
The steel used in kitchen knives is a compromise between hardness, strength, and corrosion resistance. Most mass-produced knives use a stainless steel blend, typically around 440A, that prioritizes stain resistance and durability over edge retention.
In contrast, higher-end knives, especially those from Japan, often use much harder carbon steels that can take an incredibly keen edge, but require more care to prevent corrosion. The hardness of the steel, measured on the Rockwell C scale, is a key factor in how long an edge will stay sharp.
Equally important is the geometry of the edge itself. Most factory-made kitchen knives have a very thick, obtuse edge angle, often 25 degrees per side or more. This provides durability, but severely compromises cutting performance. Ideally, you want to sharpen your knives to a much thinner, more acute angle, around 15-20 degrees per side.
Understanding these basic principles of steel and edge geometry will guide you in transforming your kitchen knives into high-performance tools.
Sharpening Basics
The key to effective knife sharpening lies in a few fundamental concepts:
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The Burr: When sharpening, you must raise a small, wire-like “burr” along the edge. This indicates that the two bevels have properly met and you’ve established a true cutting edge.
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Sharpening Angles: For most kitchen tasks, a 15-20 degree angle per side is ideal. This thin, high-performance edge will slice through ingredients with ease.
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Abrasives: Stones, whether whetstones, diamond stones, or synthetic options, come in a range of grits. Start with a coarse stone to reshape the edge, then finish on a finer stone for a polished edge.
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Consistency: Maintaining a consistent sharpening angle is critical. Guide systems, angle-specific sharpeners, or simple tricks like the “paper airplane” method can help you achieve this.
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Polished vs. Toothy Edges: Highly polished edges excel at push-cutting, while a slightly toothy edge is better for slicing through tougher materials. Match the edge to the task at hand.
Mastering these sharpening fundamentals will allow you to transform even the most mundane kitchen knife into a high-performance cutting tool.
Step-by-Step Sharpening Technique
Let’s walk through the process of sharpening a chef’s knife to a 15/20 degree double-bevel edge:
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Establish the 15 Degree Angle: Use a guide, angle-specific sharpener, or the “paper airplane” trick to set your sharpening angle to 15 degrees per side.
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Create the Burr: Grind the knife on a coarse stone, alternating sides, until you feel a small burr form along the edge.
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Refine the 15 Degree Bevel: Switch to a finer stone and continue grinding the 15 degree bevel, removing the burr.
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Establish the 20 Degree Primary Edge: Adjust your angle to 20 degrees per side and grind a new, narrow primary edge bevel.
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Remove the Burr: Using light, edge-trailing strokes, remove the burr from the 20 degree edge.
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Polish the Edge: If desired, you can further refine the edge by stropping it on a leather strop or using a very fine grit stone.
This process creates a 15/20 degree double-bevel edge – incredibly sharp, yet still durable enough for heavy kitchen use. Regular honing with a quality steel will help maintain this edge between full sharpenings.
Honing and Maintenance
Honing, or steeling, your knives is an essential maintenance task that should be performed before each use. Honing realigns the edge, pushing any tiny imperfections or rolled sections back into place, restoring the knife’s cutting performance.
When honing, you want to use a smooth, fine grit steel or ceramic rod, maintaining an angle slightly steeper than your sharpened edge – around 22.5 degrees. Stroke the knife from heel to tip, using just the weight of the knife and very light pressure. Alternate sides with each stroke.
In addition to regular honing, there are a few other maintenance tasks to keep your knives in top shape:
- Cleaning: Always hand-wash and thoroughly dry your knives after use to prevent corrosion.
- Storage: Store knives in a protective sheath, on a magnetic strip, or in a well-designed knife block.
- Resharpening: Over time, repeated honing and use will dull the edge, requiring a full resharpening on a sharpening system.
By mastering these basic sharpening and maintenance techniques, you can ensure your kitchen knives are always performing at their best, making food preparation quick, efficient, and safe.
Conclusion
Knife care and sharpening may seem daunting, but with a little knowledge and practice, it becomes a rewarding skill that will transform your time in the kitchen. Remember the key principles: proper cutting boards, careful washing and storage, regular honing, and thoughtful sharpening.
Invest in a quality sharpening system that matches your needs and skill level, whether that’s a simple manual sharpener, a guided system, or even an electric option. Then dive in and start honing those blades to razor-sharpness. Your cooking will thank you.
For more tips, techniques, and culinary insights, be sure to visit the Kitchen Warrior blog – your source for all things food and kitchen-related. Happy slicing and dicing!
