Knife Techniques - How to sharpen a knife?

Do you have questions about how to select, sharpen or care for your knives? What are the different types of knives and what are their uses? Get the answer to these questions and many more on the video demonstration by Chef John Higgins, Director George Brown Chef School.

Category:

Howto & Style

Tags:

• george
• brown
• college
• chef
• school
• culinary
• knife
• techniques
• skills
• kitchen
• chopping
• slicing
• dicing
• cooking

[Ashloup]

Note to all the chef school brats on here:

This video was obviously created for those of us who cook at home and either don`t have skills for or access to stones.

Also, around 1:27-1:32, he mentions that "I would get into the old-fashioned way, using a stone." So please, stop pretending that you know it all because you took a knife class or whatever, because your knowledge is minute compared to this guy.

[tastygarlic]

He did a couple of things that one should note - Mainly the pulling back the edge instead of pushing it along the steel. There is no "correct way" - but to align the blade, and protect the edge, a reverse pull is best. Using a diamond hone, it would be better to push the edge. You will find that most chefs spend more time mastering our art than wasting too much time on cutlery details. Just build-up a set of knives that work for you, treat them well, and focus on the main task. : )

[acababydoll]

@oudavinci you do realize when he is holding it and talks about it, he mentions that its honing and before that he talks about the best way to keep your knife sharp is by doing it the old fashion way and to use a stone...

[SuperMegaSleepy]

@SuperMegaSleepy If you had no idea how to put on a band-aid, and you saw a video labeled "how to change a band-aid" and another commenter (however rude) exclaimed that that video was wrong, that you were being taught WRONG, it would be prudent to maybe listen or at least research whether that comment holds true, especially if you want to learn something new.

[SuperMegaSleepy]

@Ashloup There is no such thing as a "technique for people that only cook at home". Cooking is mostly a science and way less as an art.Think of it this way: Medicine is medicine. Surgery is complicated and should not be attempted at home, but could be simple for an experienced surgeon, however, the surgeon would still apply a band-aid to a cut the same way a layperson would apply a band-aid to a cut.

[RebelWrestler45]

@MrVoiceofreason123 Dry stones cause far to0 much friction, and can cause chipping and galling on knife steels with high chromium content (especially stainless).

[limewinter]

Oh come on HIGGINS!

[Spectre426]

I think the term "sharpening steel" needs to go away, it gives people the wrong idea as to what it's used for.

[MrVoiceofreason123]

@broccoliflower the best is a dry stone however.

[evetsegap]

I have not seen one video about using a steel that does say "a honing steel sharpens a knife." In fact they all say that the steel does not sharpen the knife, it reshapes the knife.

[Chloechloe1967]

come back for what?