Pete's Paleo

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How To Sharpen Your Knife (and why it's important)

Today we did a video on how to sharpen your knife and the tools I used to do it. 

I also discussed some different options for knives I use if you are in the market for a new knife or for your first real one!

There's a saying in the kitchens of restaurants, "the sharper your knife, the less you cry".

This is because:

Here's the top 3 reasons to sharpen your knife:

  1. A sharp knife goes through the product easier meaning you are using less pressure which means less chance of slipping.
  2. If on the off chance you do cut or nick yourself, a sharp knife will leave a clean cut that can be bandaged and will heal easy, a dull knife leads to ugly cuts, trust me I've seen it.
  3. Lastly, they make for better knife cuts! Which leads to beautiful food and food that is cooked evenly. Not only is food that is all the same size uniform and beautiful to the eye, it all cooks the same and assures consistency in the final product.

These are just a few of the reasons to have a good whetstone and the know how on using it.

You don't need a crazy expensive knife either, spending $100-200 will get you a knife that will last a lifetime in a home kitchen.

I received a Wusthof classic from my first chef 15 years ago and it's still in use at the Pete's Paleo kitchen today where thousands of meals are made a week.

Enjoy the process, it's one of my favorite things in the kitchen to do!

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Links to products in the video:

Whet stone

Wusthof Classic

Miyabi