The 10 Knives Pro Chefs Really Use in Restaurants
The 10 Knives Pro Chefs Really Use in Restaurants is a easy International recipe that serves 1. Recipe by Bon Appétit on YouTube.
Prep: 10 min | Cook: PT0M | Total: 15 min
Cost: $28.98 total, $28.98 per serving
Ingredients
- 1 tablespoon Neutral Oil (light coating to prevent rust)
- 1 piece Fine‑Grit Sharpening Stone (for carbon steel knives)
- 1 piece Honing Steel (for regular edge maintenance)
- 1 piece Dry Towel (clean and dry)
Instructions
Gather Materials
Collect the sharpening stone, honing steel, dry towel, and neutral oil before you begin.
Time: PT2M
Clean Knife
Wipe the blade thoroughly with a dry towel to remove any moisture or food particles.
Time: PT3M
Oil Blade
Drizzle a thin layer of neutral oil onto the blade and spread it evenly with the towel.
Time: PT2M
Sharpen Knife
Place the sharpening stone on a stable surface, hold the knife at a 15‑20° angle, and draw the blade across the stone in smooth strokes, alternating sides.
Time: PT5M
Hone Knife
Run the blade along the honing steel at the same 15‑20° angle, alternating sides for 5‑10 strokes each.
Time: PT2M
Final Wipe and Store
Wipe off any excess oil, then store the knife in a dry block, magnetic strip, or sheath away from moisture.
Time: PT1M
Nutrition Facts
- 0
- Protein
- 0g
- Carbohydrates
- 0g
- Fat
- 0g
- Fiber
- 0g
Ingredient Substitutions
- Instead of Neutral Oil: vegetable oil, mineral oil
- Instead of Fine‑Grit Sharpening Stone: diamond honing rod
Equipment Needed
- Sharpening Stone
- Honing Steel
- Clean Towel
- Oil Bottle (optional)
Critical Steps — Do Not Skip
- Keep the knife completely dry before oiling
- Maintain a consistent sharpening angle (15‑20°)
- Apply only a light coating of oil to prevent rust
Chef Tips from the Video
- For serrated knives, use a ceramic sharpening rod designed for serrations
- A light touch is key—let the stone do the work rather than pressing hard
Troubleshooting
Blade develops rust spots
Wipe the blade dry immediately after use, apply a thin layer of neutral oil, and store in a dry environment
Knife feels dull after a few uses
Use the honing steel after each use and sharpen with the stone weekly or when the edge no longer slices easily
Storage
Refrigerator: N/A
Freezer: N/A
Room temperature: Store in a dry knife block, magnetic strip, or sheath away from moisture
Make-Ahead Tips
- You can oil the blade after cleaning and store it for up to a week
- Sharpening can be done weekly to maintain a consistent edge
Frequently Asked Questions
What is the cultural significance and history of knife sharpening in International cuisine?
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.
What are the traditional regional variations of knife maintenance in Japanese versus Western cooking?
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.
What occasions or celebrations is a well‑sharpened knife traditionally associated with in culinary culture?
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.
What makes Knife Sharpening and Care special in the context of professional kitchen workflow?
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.
What are the most common mistakes to avoid when making Knife Sharpening and Care at home?
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.
Why does this Knife Sharpening and Care recipe use a fine‑grit stone instead of a electric sharpener?
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.
Can I make Knife Sharpening and Care ahead of time and how should I store the knife afterward?
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.
What texture and appearance should I look for when my knife is properly sharpened?
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.
What does the YouTube channel Bon Appétit specialize in?
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.
How does the YouTube channel Bon Appétit’s approach to knife education differ from other cooking channels?
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.
Last updated: August 21, 2026
