Sarah and I feel very fortunate to get to spend an entire month at Johnson & Wales for culinary school. Although we spent most of today figuring out all the logistics for this rotation, we did take time to do something very important.
Now if you’re like me, you might think sharpening your knife like this in front of your friends makes you look like a badass:
In fact, you just made yourself look like a jackass because this is NOT sharpening but rather ‘honing.’ Honing does NOT sharpen a knife, but rather just straightens the edge. I could go on but Alton Brown does a much better job in this video.
There are many techniques for sharpening, but it seems most culinary people use a whetstone that you can lubricate with oil or water (I prefer water because it is a bit less messy). Today, Chef Todd recommended getting one with 1000 & 6000 grit. Unless you let your knives completely go to hell, chances are you won’t need something much coarser. There are plenty of great YouTube videos on how to use a whetstone appropriately.
Remember kids: Dull knives are way more dangerous and cause more accidents than sharp knives. Stay sharp!