Knives are arguably a cook’s most important tools, so we asked some Feastly chefs about the blades they can’t live without. What we got was a whole lot of inspiration to add to our proverbial (and literal) knife block.
Curious about knife care? Here’s what some of our chefs do:
- Tommy Brown hones his knife with a steel before and after every use.
- Frances Ang only uses Japanese water stones to sharpen his knife.
- Lindsay Kinder takes her knife to a butcher every three months to get sharpened.
- Joey DeBruin stores his knife in a block and hones it once for each hour that he uses it.
- Charles Hanks and Pietro Butitta both use 1000 grit whetstones to sharpen their blades.
- Elizabeth McCoy keeps her knife in a clean, dry cloth when not in use.
And just remember: always hand wash and hand dry your knife! As Morimoto once said: “Japanese chefs believe our soul goes into our knives once we start using them. You wouldn’t put your soul in the dishwasher!”
Want to join the Feastly crew? We’re accepting applicants now: