If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Your first task is to purchase a quality whetstone. Check out the whetstones in our Rouxbe Store or visit your local knife supplier
Before sharpening your knife, make sure to soak the stone for 20 to 30 minutes.
Carefully test the dullness of your knife by trying to slice through a piece of paper and/or a tomato.
Take your time and follow the instructions in this video. Remember to focus on trying to maintain a consistent angle while sharpening. This takes a lot of practice, but you will get the hang of it. Also think about when and where you should and shouldn’t be applying pressure and get into a slow, even rhythm. Once you work one side of your knife and you’re able to feel the burr along the entire edge, work the other side. Follow the finishing steps by aligning the burr and polishing the edge. Carefully wipe the blade as shown in the video and test the edge by cutting another piece of paper.
Finally, take care of your stone by washing it with soap and water before storing.
There are no supporting recipes. Proceed to the quiz or return to the school overview to select another lesson.
In partnership with:
Northwest Culinary Academy of Vancouver
