60-Second Video Tips: Is Your Knife Sharp Enough?

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You have to be sharp in the kitchen, and that goes for your knife as well. America's Test Kitchen's Dan Souza shows you the easiest way to keep your knives in good condition.

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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.

More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.

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You can get a sportsman's pocket hone, with a ceramic sharpener, and just have it ready without the risk, expense, or trouble of a big hone. I keep one on a lanyard next to the magnetic knife strip.

unclerat

Get person needs one for a lifetime. 1000 grit stone will resharpen most knives unless damaged or chipped in which case you need a 140-400 grit stone. Buy a 1000 grit stone, and a leather strop to use weekly. If you strop weekly you might only need to do 2-3 sharpenings a year

KevinWood

My question is - can a freshly sharpened knife match up to a better quality knife? As in, I love my current set but they don’t slice through the paper at all (even though the seem pretty sharp going through food). Would it be better to just sharpen my existing set? Or buy a different knife?

ayekantspeylgud