Once you learn how to sharpen a knife, you’ll want to practice your knife skills and make Spatchcock Chicken or our popular Cucumber Tomato Avocado Salad.
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How to Sharpen a Knife
You should have your knives professionally sharpened at least once a year and more often if you cook frequently. We use Shane’s Sharpening locally (in Boise Idaho). Even a great knife will dull over time. Between professional sharpenings, use sharpening steel or “honing steel” at least weekly to keep the edge sharp and straight. You will be amazed at how much easier and faster it is to slice with a sharp knife.
The Best Cutting Boards:
We have used our Boos brand cutting board (chopping block) for years and they only get better with time. They are heavy and sturdy and with proper conditioning, will last a lifetime. We oil up our board using either coconut oil, olive oil or this board conditioner. The darker 24×18 “Walnut” board is our favorite. If you have limited counter space or smaller sink, consider the 20×15 block.
The Knives I Recommend:
My most important kitchen tools are knives. We currently use this Wushoff Classic Ikon set. They are excellent and can last a lifetime with proper care. We have experimented with various knife sets and this set by Zwilling J.A. Henckels is equally good – these are the knives my Mother used in culinary school. Most knife block sets are sold with a sharpening steel. If you want to start out with just one knife, a chef’s knife is the most useful and versatile.
Basic Knife Skills:
Watch the video tutorial to learn basic knife skills including:
How to Stabilize your Work Surface How to sharpen a Knife How to Hold a Knife “The Claw” position to keep your fingers safe
Cooking Tutorials to “Sharpen” your Kitchen Skills:
How to Measure (wet and dry ingredients) Chicken Stock Tutorial for the best tasting broth Easy Caramel Sauce – nothing beats homemade Easy Pie Crust – it’s as easy as pie! Instant Pot Recipes – time-saving recipes Air Fryer Recipes – reader favorites
