Knives – Sharpening

Sharp knives can make a real difference to the quality of food presentation and the time spent in the kitchen. Knives are only useful tools if they are kept sharp, so invest in a professional sharpening stone. It is easy to master the sharpening technique: the blade is passed back and forth with mild pressure across the stone at a slight angle until sharp [just follow the manufacturer’s instructions]. Maintaining a sharp cutting edge requires regular honing with a steel. I find diamond steels to be the best: they are not outrageously expensive and are likely to last a lifetime in a domestic kitchen. Always moisten a diamond steel under running water before use.