Knife sharpening is a fundamental skill across all culinary traditions, from Japanese sushi chefs honing their yanagiba to French chefs maintaining a classic chef’s knife. Proper edge care reflects respect for the tools and ensures precision in preparation, a value deeply rooted in professional kitchens worldwide.

Japanese chefs often use very thin, high‑carbon steel knives and rely on fine‑grit stones and light oiling, while Western kitchens favor thicker stainless steel blades, honing steels, and occasional use of serrated edge maintenance tools. Both prioritize a dry, oil‑coated blade to prevent rust.

A razor‑sharp knife is essential for holiday feasts, sushi celebrations, and steakhouse service, where precise cuts showcase the chef’s skill and honor the guests. In many cultures, presenting a perfectly sliced dish is a sign of hospitality and craftsmanship.

The routine combines quick cleaning, minimal oiling, and regular edge maintenance, allowing chefs to work efficiently without downtime. It balances the durability of German‑style knives with the precision of Japanese blades, fitting seamlessly into fast‑paced restaurant environments.

Common errors include sharpening at an inconsistent angle, applying too much oil which attracts dust, and sharpening a blade that is already sufficiently sharp. Also, neglecting to dry the knife completely can lead to rust.

A fine‑grit stone provides precise control over angle and pressure, preserving the thin edge of high‑carbon steel knives, whereas electric sharpeners can remove too much material and alter the blade geometry.

Yes, you can clean, oil, and store the knife after each use. Keep it in a dry knife block or magnetic strip at room temperature, away from humidity, to maintain the protective oil coating for several days.

A properly sharpened blade will have a consistent, mirror‑like edge with no burrs, and it should slice through paper or a tomato with minimal resistance, indicating a true, sharp edge.

The YouTube channel Bon Appétit specializes in a wide range of cooking content, from recipe tutorials and technique deep‑dives to food science explanations, presented by a rotating cast of professional chefs and food editors.

Bon Appétit blends entertaining personality‑driven segments with detailed, step‑by‑step technique breakdowns, often featuring professional chefs who demonstrate proper knife handling, sharpening, and maintenance in a kitchen‑studio setting, unlike many channels that focus solely on recipes.