Don’t Forget About Your Knives

by | In the Kitchen

Stuffed Artichoke Bottoms
Jordan CoxBy Jordan Cox
The Peninsula Club’s Executive Sous Chef


Don’t Forget About Your Knives
—Dull Knives Can Be Dangerous


Every chef has their preference on the best knife, but we all can agree on one thing. They need to stay sharp! Dull knives are the biggest reason why people cut themselves when using them. A dull knife forces you to apply more pressure to the product. More pressure can cause you to slip and cut yourself. Take it from me, I’ve cut myself many times in my career.

How to Keep Your Knives Sharp

The best way to keep your knife sharpened is to have a steel hone. You can purchase these pretty much anywhere! Standard western knives (made in Europe or North America) tend to keep their knife edge at around 20-22 degree angle. Eastern knives (Japanese) have a slightly sharper angle coming in at 16 degrees.

A selection of chef's knives including a steel hone.

A steel hone is shown as the 4th item from the left.

Using a Steel Hone

When sharpening your knives, determine what the best angle is for you and alternate sides each time you sharpen the knife. I start at the bottom of the knife and make a smooth and even pressured swipe on each side. This procedure will give you a clean edge. Remember to wipe your knife off after sharpening to prevent metal shavings from entering the next food that you cut.


Selecting a Knife

My preference on knives is all about how it feels in your hand. I like going to Sur La Table in Huntersville because they let you try them out with product. I love using my Japanese knives. I use them in both my professional and home kitchen. I don’t really stick to a specific brand, but I love Miyabi knives. I own 2 of them right now. They feel amazing and stay extremely sharp. You can go to Sur La Table or William Sonoma (also in Huntersville) to find any of these style knives.


Buy a Sleeve

I recommend purchasing a sleeve for every knife that you buy. They help keep the longevity of the knife when transporting or when not using them.



Quick Radish Kimchi


2 large watermelon radishes (shaved super thin)

1 tbsp minced garlic

½ tbsp minced ginger

1 tbsp fish sauce

1 tsp white vinegar

½ bunch minced chives

1 ½ tbsp sesame seeds

2 tbsp Asian chili powder



Combine all ingredients in a bowl and chill overnight. The fish sauce will give it that fermented taste. Traditional kimchi is made in a clay pot and buried underground for a couple months.


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