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Curtis Stone shows you how to hone the edge of a knife with a few easy steps.
Tags:Hone the Edge of a Knife,curtis stone,gmc trade secret,kitchen daily,kitchen knife advice,kitchen knife edge,knife honing,sharpening knives
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How to Hone the Edge of a Knife
Featured Pro: Curtis Stone Category: Cooking Time: 2:35
CURTIS STONE: Impressive handling lets you take the wheel with precision and confidence. Let me show you how to perform the same way in the kitchen. I’m Curtis Stone, and this is your GMC Trade Secret.
Okay, so I’m assuming that you’ve got nice, sharp knives in your drawer. And if you haven’t, you need to go and check out my GMC Trade Secret on how to sharpen your own knife.
Of course, if you’re not comfortable or you don’t have a stone and you don’t want to sharpen it yourself, you can take it to a knife store and get it professionally sharpened. But this next tip is what keeps the edge on your knife.
Now, this is the honing device. It’s called your sharpening steel. Now, it’s not a sharpening tool. They call it a steel, but what you actually do is you keep the blade sharp. Now, most people think by running their knife on this, they’re sharpening their knife. That’s not true. You need to sharpen it on the stone, okay. Now, what this device does is keeps your blade straight. Do you get it? So you’re going to keep the edge.
So you keep the knife at the same 20-degree angle. You hold it like that. You just run the knife down on either side. You need to do it seven or eight times on each side to keep the edge nice and straight. And as you do it more and more, you can get quicker and quicker.
Now, if you’re concerned that you’re running it down towards your hand, you can also stand it up and run it down this way. As long as you keep that 20-degree angle, you’re absolutely fine.
Now what you’ve got is a nice straight edge. So you’ve got a sharp blade and a straight edge. That’s what you need to have a knife that’s going to cut through absolutely anything.
Before I cut something and show off how sharp my new knife is, what I’m going to do is show you this little utensil as well, because it looks very similar, but it’s not. This is what they call a diamond steel. So it has little fragments of diamond on it, which is, of course, the hardest surface known to man. So this does a different job altogether. This sharpens. So it’s quite new on the market, the diamond steel. I actually really like it, because it can just bring up the edge of your knife really quickly.
Okay, so let’s put it to the test. And, of course, once you’ve done that on the diamond steel, you just need to run it a couple of times over your steel to make sure that it’s straight. Let’s see what happened. We’ve got a tomato. Well, look at that. Beautiful. That’s how you want your knife, because when your knife’s this sharp, you can cut through absolutely anything and you’re not going to cut yourself, because you’ve got a lot more control over your knife. You usually cut your fingers when you’ve got a blunt knife and you’re using force to get through something. But when it’s this sharp, anybody can use it.
I’m Curtis Stone, and that’s your GMC Trade Secret.