Thoughts on Knives

the knives I use + how I keep them sharp

Hi all,

Thanks for being here. Today I wanted to tell you about the knives I own and how I store them and keep them sharp. I get asked about this topic all of the time so I figured it best to put it all down in one place! NONE OF THIS IS SPONSORED and no links are affiliates. This is just what I use!

Here are my knives:

From left to right:

• My serrated knife is this one from Wusthof, which I received as a gift from my parents when I was in high school (for context: my 20 year high school reunion is this year) and I STILL HAVE THE SAME ONE!

• My favorite chef’s knife is my seven inch Misono 440 Molybdenum Gyuto. I love it! FWIW, I have small hands. Grace bought it for me as a holiday gift nearly ten years ago!

• My “backup” chef’s knife/cheaper option is this knife from Misen that's a little more inexpensive than my Misono. FWIW, I think Misen’s 'essentials' kit is a great gift for any new cook, college graduate, couple that just got married...whoever! No one needs two chef’s knives, but because I write cookbooks, sometimes I get sent stuff like knives in the mail and while I give most of it away, I held onto this one just to have an extra.

• My small serrated knife is this one from Wusthof. If you have a regular serrated knife, you don’t need an extra smaller one. But if you happen to have one, it’s handy for things like cutting bagels, cherry tomatoes, etc. I like having it around.

• Next is my collection of pairing knives because they’re useful and sometimes it’s easier to just grab another instead of clean the one you’re using! My favorite is the purple paring knife from Opinel. I love all of their colorful pairing knives. They’re lightweight, affordable, and just so FUN!! 

• My not-needed-but-I-love-it knife is this 5.5” wooden-handled prep knife I was gifted a few years ago and honestly, I love this thing. I use it all the time!

IF I COULD ONLY HAVE THREE KNIVES (WHICH IS ALL I THINK ANYONE ACTUALLY NEEDS): I’d go with my large serrated knife, my Misono chef’s knife, and my Opinel pairing knife.

STORING MY KNIVES: My preferred way to store knives is a magnetic rack. They free up your counter and everything stays nice and sharp and DRY! Mine is from Ikea. Here is another photo of my knives so you can have a better sense of how they exist in our kitchen.

HOW I KEEP MY KNIVES SHARP: I take my knives to get professionally sharpened at least once a year. If it's a good year, I bring them twice. Doesn't always happen. Where do I do that? If you live in the Hudson Valley, I highly recommend Warren Kitchen + Cutlery. If you don't live in the Hudson Valley (a.k.a. probably most of you!), try your local hardware store (many of them offer this service!) or ask at your nearest kitchen supply store if you live anywhere near one. Sometimes there will be a knife sharpener at the farmers market, too. You can also consider asking your favorite restaurant if you can pay for a chef to sharpen your knives— I know someone who once did this successfully. If you have a relationship, ask! There are some services online where you can mail your knives (many will send you a special box) and they sharpen them and mail them back— I've never done this but I think it's cool that it exists!  If you want to explore sharpening your knives yourself with a whetstone, this post is a great place to start. You can also ask your local hairdresser or dog groomer (they both regularly sharpen scissors!!)

Here's a good article that I generally agree with about knife sharpening if you want to learn more about why it's worth having a professional do it.

In between getting my knives professionally sharpened, I do my best to keep them sharp. This includes using a honing steel like this one about once or twice a week (see here for more about the difference between sharpening and honing).

I also try to be kind to my knives— if I'm scraping something off my board, I turn my knife upside down and use the blunt side, not the sharpened blade. I always use a cutting board (rather than using my knife on any other surface). I don't use my kitchen knives to open boxes so they don't risk getting gunked up with tape or glue.

Got any favorite knives or knife sharpening tips? Let us know in the comments!

LAST MINUTE MOTHER’S DAY GIFT IDEA: A COOKING CLASS WITH ME!
Gift an experience! No shipping! No expiration date!

I offer gift certificates for a single class ($40), a pack of two ($80), a pack of five ($185), or a pack of ten ($350). No expiration date! Note that gift certificates go directly to the recipient immediately upon purchase (you fill in their contact info at checkout).

You can also purchase gift cards for whatever amount you’d like right here and these can be sent to you so that you can share with the recipient whenever you’d like. These come in the form of a custom checkout code which I suggest just writing down in a card — done and done!

All info about my classes including FAQs is right here.

My class this weekend will be one of my special ‘No Judgment’ classes and will take place on SATURDAY (5/13) at 2p EST (not my usual Sunday slot). It is sliding scale (starting at $0) and all are welcome. This Saturday’s class will be with the very special guest

Rethinking Wellness with Christy Harrison

!!!

A bit more info: The goal of ‘Cooking + Eating Together Without Judgment’ classes is to repair + improve our relationships to our bodies. For this installment, we will be making Sicilian-ish Spaghetti and we will talk with CHRISTY HARRISON!!!! Our conversation will focus on divesting from wellness culture. Three lucky class participants will be selected to win signed copies of Christy’s new book The Wellness Trap (US only).

»»»» ALL INFO & SIGNUP HERE!!! ««««

I am working on my June class lineup this week and should have those on my website soon! If there’s someone you’d like to see join me or a recipe or menu you’d like to have me teach, don’t be afraid to make a suggestion!

Until next week, take care everyone. xoxoox Julia