Chapter 14 — Food & Cooking

How do I sharpen a knife?

Honing rod every use (realigns edge, not sharpening). Sharpen every 6–12 months on a whetstone (400/1000 grit combo is fine) or take to a pro. Dull knives cause more injuries than sharp ones.

Follow-up questions

Best knife to own?

A 20–22 cm chef's knife plus a paring knife covers 90% of cooking. Victorinox is the best value; Wusthof/Global for premium.

Dishwasher a knife?

Never. Ruins the edge and handle. Wash and dry by hand.

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