I don't really do resolutions like "running" or "clean eating," but I do enjoy the "take charge of your life!" energy that each January brings. Instead of harnessing that energy to start a diet, consider making a few resolutions that aim to improve your kitchen and kitchen-related skills.
Learning to sharpen a knife by feel makes sure your knives last longer and are easier (and safer) to use -- even more so than an automatic sharpener, which can grind your knives down and shorten their life. This method, from sharpening master Peter Nowlan, is a solid "four pressure" system you can learn at home.
There's a big difference between running your knife along a sharpening stone and actually sharpening it. Here's how much pressure a Master Bladesmith recommends you need when you're sharpening a knife with a whetstone.
As we've often said, dull knives are dangerous knives, not to mention a pain to use when it's time to cook. Keeping them sharp is surprisingly easy, and this guide from the folks at KnifePlanet is detailed and rich, but boils down to three simple steps: maintenance, honing, and eventually, sharpening.
We've mentioned that sharpening your knives with a whetstone (or water stone) is the best way to keep them sharp and safe, but this video will walk you through picking the right stones, learning the right angles and getting the perfect edge -- all in one sitting.
Learning to use a whetstone is the best thing you can do for your knives, especially nice ones, but learning how can be tricky. Luckily, this (very detailed) guide from KnifePlanet teaches you how, from start to finish, and includes a simple method for making sure you've sharpened enough to make a difference.
