Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Gwen Schoen talks knives with Shawn Menard, executive chef of Chops Steakhouse. Video by Scott R. Craig / Sacramento Bee. ...
To see a higher resolution video, please visit http://videos.sacbee.com
Tags:Learn The Chopping Techniques,kitchen,knives,sacramento bee,sharpen
Grab video code:
Gwen: Hi I am Gwen Schoen. Food Writer for the Sacramento Bee and today in the kitchen, we are learning how to sharpen knives. And with us is Chef Shawn Menard, Executive Chef of Chops Steakhouse in Sacramento.
Chef Shawn: Thank you.
Gwen: So tell us, when you are shopping for a new knife, knifes are very expensive. So, what are you looking for?
Chef Shawn: Well, you know like you said, knives are very expensive. So, what you want to do is you want to find a high quality knife that fits your price range. This is one of my personal favorite knives. This is a shun knife, it is Japanese construction. Very hard steel, hold and edge very well. This runs about $200.00. And remember, you do get what you pay for when it comes to your knives. This second knife, this is a Wusthof Grand Prix, this is a six inch chef knife. It is also a multipurpose knife like this. This one has a lifetime warranty. If you break it, you can send it back to Germany and get a replacement.
This is a very high quality knife, very popular on the market as with professionals as well as amateur cooks.
This is another model that they make. They actually made these blades with two different types of handle. This is the classic series. It has rebutted handle, a little bit smaller, fit your hand a little tighter. This one is could use for carving poultry and for slicing. And we have another knife, this is the Japanese vegetable knife and it is made specifically for vegetables and it has what is called the granton edge and those scallops are so that high starch foods such as potatoes or sweet potatoes do not stick to your blade when you are cutting them.
This one has an ergonomically shaped handle just like this, very high quality steel, maintains and edge you know a very long time and this will give you in at the home cook, you can probably get 10 years with use out of these knives.
Gwen: Now, how about the feels in your hand, is that important?
Chef Shawn: That is the most important factor. Like I said, it is all about what fit your price range and what feels the best in your hand. You going to go with how the handle feels in your hand, the balance, the chopping motion,
Chef Shawn: And you definitely do not want something where you are going to be knocking your knuckles on the board.
Gwen: Oh, that was a good tip. [Laughing] so, when do you know when it is time to sharpen the knives?
Chef Shawn: It is time to sharpen the knives when you know when you can get through the simple things like tomatoes skin or a lime. And to sharpen your knife, just simply take it, your normal steel and you want to hold it on a 45 degree angle and what I like to do is I like to take it and I will do it four sides on the side. Four strokes here and then take it down to three and then two, then one. And after that, you should have perfectly double blade.
Gwen: Now, you can use that same technique for sharpening something like this that has a texture---
Chef Shawn: Yes, you can. There is another type of knife though that has a very extreme double on one side and a slight one on the other and for that knife what you want to do is you want to sharpen five times on the side with the bevel and once on the side without.
Gwen: Okay and you do not want to sharpen the knives that are serrated right?
Chef Shawn: Actually, you can, but you want to take those for professional and have it done professionally.
Gwen: Okay, great! Now, what about these little gadgets that you can find at the grocery stores and house ware stores where you just sort of drag the blade through?
Chef Shawn: They are a great gimmick but they actually do more harm than they do good. They take off so much steel that will shorten the life of your knife by probably you know, a year within six months.
Gwen: So you better off using your steel?
Chef Shawn: Ah-hum
Gwen: Great, well thanks Shawn.
Chef Shawn: Thank you.
Gwen: I really appreciate it. Thanks a lot, it is very helpful.