Outrageous. I am outraged by well-intended advice. Twice.
Yesterday I read a well meaning but outrageous bit of advice on blogging: have a theme and stick to it. None of this some nostalgia, some book discussion, some social commentary stuff. Choose a theme and stick to it. Anyone who knows me well, knows I wander all over the map. I never stick to routines for long. If you are as old as I am, you might remember a plastic surgeon back in the 1960’s who claimed all you had to do was repeat something 20 times and it became a habit. What rot! If I do the same thing 20 times in a row, it’s time for a change.
Good advice, this sticking to theme. I’m sure many readers want blogs to be predictable, but for me, no thanks. I’m not following it. Can’t follow it. I can’t even stick to bad habits. Hence, this post.
This weekend, I read an item in the New York Times, Improve Your Life With These Tiny Chores. Very sensible. Wash your sheets, throw out expired prescription opioids, unclog your sink. Yeah. Sure. Fine. I do these things whenever I am forced to. Who doesn’t?
One outrageous task sent me into low earth spitting orbit: sharpen your knives.
I know something about sharpening. I got my first jack knife from my grandpa when I six. And my first sharpening stone. The NYT article mentioned that a sharp knife is safer than a dull one. My left hand is covered with scars from dull knives that skipped off of the piece of wood I was whittling on and into my hand. These are old scars. I’ve learned to sharpen knives.
Dull knives are dangerous
The article starts with a modern nod to the counter-intuitive danger of dull knives. Good start, I said to myself, glancing at my scarred hand.
The rest was drivel
The rest of the item was drivel. It suggests sharpening knives once a year. Once a year? Piffle. Sharpen your knives the instant they loose their bite. It depends on the knife and how you use it.
How I do it
I sharpen my knives every time I use them, once or twice a day for my chef’s knife. Treat your knives with the care they deserve. Sharp edges are delicate and fragile. Don’t throw a good knife in the dishwasher to get rattled around, dented, and nicked.
After I use a knife, I clean it, and sharpen it on a steel, a dozen or more strokes on each side of the edge. Sharpening on a steel removes little or no material from the blade. Instead, it reshapes the metal into a sharp edge. A steel can’t get rid of a nick in an edge or remove a blunt spot, but it will return an undamaged edge to keen slicing form. The duller the edge, the less effective the steel.
You can’t reshape forever. Eventually, you have to grind the edge, which might amount to once a year, although once every few months is more realistic for knives you use daily.
You must be judicious in grinding, which removes metal from the edge. Grind too often and your knife disappears or morphs into an unusable shape. But if you don’t grind often enough, you have a dull and dangerous knife.
Trial and error
I won’t get into tools, angles, and techniques here. My best advice reflects my experience. Trial and error, grasshopper. Trial and error. There are many techniques and they all work, but not necessarily for you.
The blunter the angle of a blade, the less keen the edge, but the longer it stays sharp when cutting is tough. My perfect edge is not your perfect edge, but when an edge is not perfect, sharpen it. Use the steel often, a grinding stone only when needed. Power grinders are fast, but require expensive guides or great skill. Hard stainless steel blades are bears to sharpen, but stay sharp longer. Good carbon steel requires frequent maintenance, but with proper attention, it cuts like a dream. I have a cheap Chinese cleaver that looks like a mess, but cuts cleaner than its much more expensive German stainless brethren.
As an aside, most kitchens have too many knives. Learn to use and treat a few good knives well. Give an impoverished homicidal maniac a break and send the clutter to goodwill. Your life will be better. Ask Marie Kondo.
