PFS 2025 Catalog - Flipbook - Page 56
KNIFE GUIDE
How to Use a Sharpening Steel
Hold the steel vertically on a non-slip surface with your left hand
and the knife in your right hand (the opposite applies for lefthanded individuals.) As you move the blade from the bolster at a
20° angle from one side to the other, be sure to use light pressure
and an arching motion, moving the arm and not the wrist. Some
knives with the elite edge require the use of only fine-cut or
smooth steels at a 15° angle. It is recommended that you use a
steel that is longer than the blade of your knife. Depending upon
Using a sharpening stone to regrind your edge will eventually be
necessary. With gentle pressure, pull the edge of the blade in a
15-20° angle across the stone from the bolster of the blade to its
tip. Repeat the same procedure on the other side of the edge.
Continue this process until the new edge is formed.
How Knives Dull
Sharpening Options
Knives get dull because the edge folds, not, as popularly believed,
because the edge wears away and gets blunt.
• There’s no such thing as a "never-needs-sharpening" knife.
So-called "never-needs-sharpening" knives are serrated. Serrated
knives DO get dull. The tips of the serrations fold.
• Sharpening steels (and other devices which include rods) straighten
the edge vs. actually resharpening it (creating a fresh, new edge).
They take skill and effort to use. The unfolded edge is still weak
and will immediately start to fold again. Eventually the edge is too
weak to strengthen and the knife must be completely resharpened.
• Manual sharpeners with washers/discs lack reliable angle control
and sharpen by skiving off pieces of the edge.
• Sharpening stones resharpen the edge. They take uncommon skill
to hold the correct sharpening angles. It takes time and effort to
use a stone.
• Sharpening services resharpen the edge. Many use inexpensive
grinding wheels that overheat (detemper) knife edges and take off
too much metal. Excess heat weakens the blade so it does not
sharpen as well or stay sharp as long. Some professional services
are more skilled than others.
• Electric sharpeners resharpen the edge. They sharpen safely and
effectively and put stronger, longer-lasting arch-shaped edge on
the knife.
To delay dulling a sharp edge must have two main characteristics:
• SYMMETRICAL: A perfectly straight, symmetrical edge does not
tend to lean in one direction or the other and thus does not fold
as easily.
• ARCH-SHAPED: An edge with more metal behind it resists folding
longer than a thin, weak "V"-shaped or hollow-ground edge.
Different Blade Shapes
For different cutting tasks different blade
shapes and edges are recommended.
The differences are:
KITCHEN
the frequency and use of a knife, the edge will become dull with
its edge turning either to the right or to the left. A sharpening steel
is critical for maintaining the best performance of your cutlery.
Straight Edge
Allows a smooth and
clean cut. When carving
no fibres are torn out of
the meat. This edge can
be used for firm and soft
food like meat, vegetables
and fruit.
Serrated Edge
The wavy or serrated
edge allows an easy cut
through crusty food like
a traditional roast and
crispy bread.
Hollow Edge
When cutting, an air
pocket is created
between the hollow
edge and the slice.
This prevents food from
sticking to the blade and
allows for finer slices.
Garnishing Knife – Create crinkle-cut
french fries, decorative garnishes and
crudities, even eye-catching butter
patties.
Paring Knife – The knife used most
frequently. Cuts, peels and dices fruits,
vegetables, cheese and meats.
Boning Knife – Deboning chicken or ham,
trimming fat and sinews. The tapered,
pointed blade is a necessity for working
closely around joints.
Utility Knife – Excellent for food
preparation or almost any kitchen chore
from cutting vegetables and meats
to halving sandwiches.
Chef’s Knife – (Also known as Cook’s Knife
or French Knife). It is the most essential
of all knives used in the kitchen. Used for
all kinds of heavy-duty cutting, as well as
chopping, dicing and mincing of virtually
every kind of food. Perfectly balanced, an
extension of your hand.
Carving Knife – Ideal for ham and large
cuts of meat and for breaking down larger
fruits and vegetables.
Bread Knife – Slices breads, delicate fruits
and vegetables. Cuts through hard crust
for uniform slicing.
Fillet Knife – Filleting delicate fish or
preparing carpaccio – it’s easier with this
extra thin, flexible blade.
Steel – Realigns the knife edge. Should be
used frequently to maintain sharpness.
Fork – The perfect complement to any
carving or slicing knife. Provides a secure
hold, especially on the tail end of a joint of
meat.
54 | PerformanceFoodservice.com
