Upgrading Your Knives? Here's What You Need To Know

Need or have a new set of kitchen knives? We have tips!

IMAGE Riell Santos

It's okay: You can buy those gorgeous kitchen knives you saw on sale the other day and add it to your cart for the next big sale. What you should know about kitchen knives is that it's always useful, especially if you're going to be using it. 

If you're planning on doing what we suggest or already have a new set of kitchen knives that you've upgraded, here is what you should know about kitchen knives:   

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1 New knives are sharp. 

This may be the first thing you notice when you handle your new knives. It's sharp and it should be. That's what these kitchen tools need to be for these to be useful in the kitchen. If your new knife cuts more easily than your previous knives, you know that the problem with your old set is its lack of sharpness. 

No matter the price of your knives, the best knives are the sharpest knives. If you can learn to keep it sharp and maintain that sharp edge, a branded knife is just as good as a less expensive one if it's sharp. 

This Oster 3-piece Knife Set has a bonus sharpening steel!
Photo by Oster
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2 Learn to use a sharpening steel regularly. 

See that long rounded tool that doesn't look like a knife? That's a sharpening or honing steel and if you're lucky enough to get one as a bonus, this is a great way to keep your knife sharp and in tip top shape every time you use it.

It should be noted that the steel doesn't really "sharpen" your knife. It actually realigns your knife's edge so that it's straight. You may not see it but the knife's edge can become crooked as you use it. Dull knives can become "sharper" with a few strokes against this steel. That's why it's also known as honing steel because you hone the knife's edge, just like you would do if you were trying to hone a skill or talent. 

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3 Sharpen kitchen knives at home. 

Are you frustrated by dull knives? We understand. There are few places to get your knives sharpened but what you can do is learn to do it yourself. The process is easy and can be therapeutic if you focus. What you'll need is a whetstone. 

Here's how to do it: 

  1. 1. Soak the whetstone at least 30 minutes before using it. 
  1. 2. Place the whetstone, roughest side up, on a flat surface that won't move. Use a set towel to keep your cutting board from moving if needed. 
  1. 3. Hold the knife by the handle and use your other hand to guide the knife. Place the knife's sharp edge away from you so you can run the knife across the surface of the stone. (You'll do quite a number of these runs so be confident and hold the knife firmly in your hand.)       
  2. 4. Angle your knife with the edge closest to the handle to around 20 degrees. Maintain this angle and then run the edge from the handle to the tip, maintaining the angle. Water the whetstone every 5 strokes. Do this for 10 strokes. Repeat on the other side of your knife. 
  1. 5. Flip the whetstone to the other side, the smoother side. Repeat the same process, maintaining that angle as much as possible. 
  1. 6. Use a honing steel around 5 times on each side to ensure that the edge is straight. 
  1. 7. Rinse your knife. 

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Learn to be more confident with your knives. You do not need to spend too much on knives since all you really need to know is how to keep them sharp and keep it sharp. However, even we have to admit those knives are totally enviable. If new kitchen knives will encourage you to become a more confident cook, those new knives are always worth the buy. 

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Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

Got your own version of the classic dishes? Pa-share naman! Get your recipe published on Yummy.ph by submitting your recipe here!

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