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I worked in a lot of high end scratch restaurants. I had a Hattori HD 9.4" gyuto that I used as a daily prep knife. I always kept it sharpened on my natural whetstones. I walk back into the kitchen one day and a server had grabbed it to cut lemons. He was "sharpening" it with a tabletop sharpener. I lost my shit on that guy.
A few weeks later I walked back into the kitchen and the same guy had taken the Sous chef's 8" MAC gyuto and was stabbing at a container of frozen strawberries. That was enough. I let loose on the guy and told him to get the fuck out of my kitchen. I talked to the GM and he was never allowed past the kitchen doors again. He literally had to ask the dishwashers to grab stuff for him.
This little beauty is absolutely amazing!
Use a sharpener. If it's cheap it'll dull quicker anyways and it'll be good to not have to rely on someone to do it.
Also learn to use a steel.
AccuSharp knife sharpener on amazon
I was using one of these plastic ones because it's quick, I can do longer strokes and i don't give two craps about the blade condition lol. [link]
Thanks for the detail! I currently have one of these guys which does a good job for my beater knives, and I use a honing steel for my chef knife (haven't had to sharpen it yet), but I'd imagine a whetstone might do a better job and not remove as much of the blade material as what I have. I can't find any good resources online discussing this.
If your knives aren't specialty (like Japanese) or especially expensive then I'd recommend an Accusharp draw sharpener. Give a nice sharp edge with minimal work.
Now I don't use this on my expensive Japanese knives but on my everyday Victorinox chef knife it keeps it nice and paper cutting sharp.
Hey, I'm a cook as well calloused hand shake
If you have a guy that'll sharpen you knives then you're good to go. He'll be able to do your pocket knife as well and more than likely do it for a buck or two if not free when doing your other knives.
Any whetstone will work fine for a pocket knife. They're normally $5 to $10. If you want one of those things to run your knife through (I don't know the proper term either.) Then an Accu Sharp works great. I've head one for over 5 years and use for a lot of things. It works good to keep you knife sharp (or, lawn mower blade, hedge trimmers etc) but I'd rather have a stone for proper sharpening.
I don't know how to sharpen a knife either, so I bought this thing!
It's really idiot proof and works amazing.
I said it once, I'll say it again. Buy a sharpener. A well made dull knife is just as bad as a cheap knife. Even an inexpensive hand sharpener like this, works great.
Keep it in the knife drawer, and a few strokes will make the difference between slicing a tomato and crushing one.
or buy a shitty knife and a sharpener like the accusharp
Thoughts on [link] ?
I am looking to use this sharpener with this knife:
Yeah, I was thinking more like having them ship you one box and then canceling until you were ready for more. They include nice cards with full cooking instructions, so if you really like something you can make it again on your own!
Jamie Oliver does all the Hello Fresh recipes, and I really like his stuff because he keeps things dead simple but his recipes are still very interesting. I'd watch as much of his stuff as you can (his videos helped me immensely when I was getting started)
Keep up the good work!!!!
PS: This thing is the shit for keeping knives sharp on the cheap [link]
College student here about to graduate. Some questions to consider first:
1.) Do you have a microwave or are in close vicinity to one during the day? This will determine if you make reheatable food or not.
2.) Are there any macronutrient restrictions? Vegan? Keto? etc.
3.) Do you have an oven for meal prep?
4.) How much fridge space do you have?
5.) Microwaveable containers for food?
Once you've settled that. Here is what I will stress the most in cooking: Spices make the food.
Now for some basic tips:
1.) Shop on sale. Buy cuts of meats that are on sale, fresh vegetables that are on sale, etc. Stock up on frozen veggies when they're on sale since they're just as nutritious as fresh and typically cheaper.
2.) Make a basic grocery list based on what you do eat and need to restock on. For example, my grocery list looks like this and I buy things if I need more of it: Eggs, butter, couscous, oil, on-sale chicken/beef/turkey (can be ground meats or cuts), bread, nut butter, fresh vegetables on sale (asparagus and broccoli has been on sale where I live recently so I have a lot of that) or frozen vegetables, greek yogurt when it's on sale, spices
3.) Plan your meals ahead of time. I like to take two evenings and just cook meals for the next 3 - 4 days. You can cook for the whole week if you're willing to freeze some foods or willing to risk keeping foods longer. For example, you can make tons of breakfast burritos for breakfast or lunch and freeze them individually to have something for when you don't want to cook and can simply toss it in the oven or microwave. You can also hit up /r/eatcheapandhealthy /r/slowcooking /r/mealprepsunday /r/RiceCookerRecipes/ and other similar subreddits for ideas.
4.) Tools you'll need for consistent cooking: access to an oven or stove top, any cheap chef's knife will do, an easy to use knife sharpener to keep it sharp and not cut yourself, a cutting board, baking sheet, cooling rack, pots, and pans. I will assume you have most of these, but am recommending you a cheap knife sharpener off amazon which is easy to use and will keep your knives sharp.
5) Spices. I cannot stress this enough! Spices will make any boring dish taste delicious. Some basics to start with: Salt, Pepper, Paprika, Garlic powder, Onion powder, Cayenne, Cumin, Turmeric, and Coriander. These are my most used spices and can help you make many types of foods.
This is fast and makes a fairly sharp edge.
Get one of these and do it yourself for less than $10:
If his knives are just getting dull, you could just get him a sharpener like <strong>this</strong>.
I've heard great things about the Accusharp 001 on /r/food. It's cheap, too, so it's worth a try.
I am not a shill. I just bought this $5 gadget from Amazon and the efficacy blew my mind: [link]
I use this: accusharp 001 for most knives, and wustof santoku sharpener for the santoku blade.
You aren't going to get super-razor-sharp, but it'll slice tomatoes like nobody's business.
Someone can tell me if I don't get the need of hiring a cobbler or whatever but I don't think knife sharpening is as much of an artisan task that it once was. I have one of these [link] and it works great at keeping my knives honed and sharp. If your thing is paying someone to do this I'm not in any way judging but for me this works great.
Cook's Illustrated recommends these. We have them and we don't even take our knives to get done anymore.
AccuSharp 001 Knife Sharpener [link]
I have and love an AccuSharp.
I'd suggest picking up one of these: AccuSharp 001 Knife Sharpener [link]
It won't get you as sharp as a set of good stones and proper technique, but it's cheap and can be used regularly.
Sharp > dull knife. Get your knives sharpened by a kitchen store. Usually $5 a knife or less.
This works REALLY well.
I've got one of these that I love-- quick and easy and sharpens well.
With decent knives, you should be honing more often than sharpening to make them last longer-- but if you just use cheap kitchen aid knives and dont care as much about longevity, a periodic quick sharpening should do the trick.
This is what I use for my knives and I only use it once a year. Really easy to use and cheap.
This is the honing rod I use to maintain it sharp.
I guess it depends on your knives. I have a combination of Bed Bath & Beyond Wustof "good" knives and some Chinatown chop blades, and I use that for them. I can cut paper thin tomato slices with a few runs through it with any of them. It won't sharpen my CRKT pocket knife though. I think the steel is too hard. I knew a butcher though, and he worked for QFC and just used their machine.
This thing resurrected every single knife even a couple utility knives that were pos'. I had given up on a few. They are back in service now. Just one person's opinion
I use this thing it's awesome and cheap as shit
couple swipes and you're all done
I like my AccuSharp sharpener because it's small and does a good job quickly. Someone mentioned it on another cooking forum and I had to look into it. The cost and number of positive reviews on Amazon sold me.
AccuSharp 001 Knife Sharpener
I love this inexpensive knife sharpener. It works great.
I really like this product. Works well, is cheap, easy and works on any knife (including serrated).
My knives are pretty awesome but definitely not high end (Victorinox)-- I've had good results with the combo.