Sharpening Knives

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Knives, the cornerstone of cooking, are the most important and versatile kitchen tool that we have! Using sharp knives makes cooking fun, because you can work with ease, chop faster, and prepare meals that taste fresher. Watch Jennifer’s webcast on the right to learn how to maintain and sharpen knives!

Keeping Knives in Shape

• Knives that are well cared for can really last a lifetime. Do sharpen your knives regularly.
• Do invest in 2-3 good quality knives that you can use and enjoy every time you cook.
• Do store your knives in a safe place, like a butcher block or with edge guards in a drawer with a utensil tray.
• Don’t place your knives in the dishwasher. Movement during washing may scratch the blade or even break the tip. Steaming and excessive heat can damage and warp the handle.
• Don’t cut on a glass or marble cutting board. It will dull the edge immediately and could damage the blade.
• Don’t walk around with the tip of the knife extended. Place the knife at your side for safety’s sake.

What Knives Should I Buy?

Are you ready to outfit your kitchen with the right knives? Read more more about choosing knives and how to care for them.

Wüsthofs are well made, durable knives that I used during my time in culinary school and working in restaurants. They last forever and are definitely worth the extra investment. I suggest the 8-inch Cook’s Knife, depending on the size of your hands, as well as the 9-inch Gourmet Bread Knife, and the 4.5-inch Paring Knife

The Kyocera’s blade is made from ceramic materials with an ultra sharp , fine edge. Just be careful with the blade, no banging or dropping little pinky, or using her on meat bones - her blade can chip! A ceramic knife glides through fresh herbs and veggies. Buy it!

Paring Knives are handy when cooking with friends and family. These economical dandies have a thin, light blade. It’s also a good, inexpensive knife for older children who are learning to cook at home.