Kitchen Tip : Getting the most out of your knives

Our cooking skills got drastically better last week. We had a visit from Molly and Andrew of Sharp My Knife, a mobile knife sharpening business. They have rejuvenated our collection of Kitchen knives, and has it ever made a difference – prepping is easier, faster and more fun.

Did you know that using a sharp knife actually prevents cuts and injuries? That’s because the knife blade grips into the food you are cutting (and doesn’t slip and cut your finger). And a sharp knife actually makes chopping, mincing and dicing more enjoyable (because you’re not struggling with the food). We can attest to that one – I was happily julienning all afternoon with my freshly sharpened blade.

Andrew’s tips for keeping that blade sharp:

1. Get it sharpened by a pro
We keep our blades in pretty good shape in the Kitchen, but nothing replaces a professional sharpening. Andrew recommends getting it done three times a year. And any knife can be sharpened – a cheap one, a pricey one, even an old one with a broken tip! (and by the way it makes a great gift for the foodie who has everything.)

2. Keep it sharp
Make sure to use a wooden or plastic cutting board (never use glass or marble boards, which dull and can damage the blade). Store knives on a magnet strip for best results (never in a drawer). And never ever ever put them in the dishwasher.

3. Prep your knife