How Often Do Knives Need to Be Sharpened?

Sharping your dull knife will make a big difference. A sharp knife slices with ease, and dull knife can be dangerous.

A kitchen knife should be sharpened every 1-2 months. Hone every week if you prefer a razor-sharp edge. For your professional chef’s knife, you should have your knives professionally sharpened every 1-2 years. However, you might also still choose to sharpen them yourself every 2-3 months. Investing in a good sharpening stone to get that sharp knife feel is another option from the honing rod; you will have your blades feeling like a new edge.

Since knives regularly are used, they are one of the essential tools in any kitchen. No one likes dull knives. They will make your job in the kitchen a difficult one. So keep them maintained with regular care. This way, they will last you for years. If it’s been a while since your knife has had a sharp edge, it may be an excellent time to learn how to sharpen it.

How to Sharpen Your Knives in 10 Steps

How to sharpen your knives: it's a lot like riding a bike. Once you learn how you will remember and do it without much effort. Even if there are extended periods between sharing. Here are ten steps to getting your knife in tip-top shape.

1. Choose a Knife Sharpening Tools

Keeping your knife in top condition is an essential part of cooking. You need to hone it frequently and sharpen the blade every few months with a steel rod and a sharping stone depending on how often you use it, and when dulling begins to occur, it can make a difference in chopping your veggies.

Choose what sharpening stone or honing rod will work for you as you need to sharpen your knife.

2. Clean the Knife Blade

Before thinking about sharpening your knives, please start with a clean blade.

3. Hone Your Blade

Honing your knife will help keep the edge straight and sharp. You’ll need to use honing steel, though it’s not as complicated as one might think.

Simply position them comfortably in hand with the heel touching a 22-degree angle at the top and move downward with gentle pressure; apply just enough pressure so that you can feel some drag against metal when moving the knife across its surface while maintaining an even comfortable grip on the handle without cutting into the skin.

4. Find the Angle

Honing steel is used to realign the edge of your blade without shaving off much material. To do this correctly, you must find the right angle to hold the honing tool to get the precise angle to sharpen the knives.

The preferred angle to hold the honing steel is 15 degrees.

5. Slide the Knife at the Angle

To sharpen with steel, hold it vertically at a 15-degree angle and place the heel of your blade against one side.

Place the blade as recommended and slide down in sweeping motions while maintaining light pressure,

6. Test the Edge

Test your blade against an onion to see if the knife is sharp enough. If it cuts more quickly than before, you’re done testing and can move on!

7. Sharpening with a Knife Sharpening Stone

While sharpeners can be simple or sophisticated, they all have one thing in common: a sharpening stone. Using a Whetstone Is the best way to get your blade in the top shape.

Sharpening with a Whetstone makes the biggest difference with your knives, giving a brand-new edge to your old knife when it gets dull.

Sharpening frequently depends on how much you cook. If you are a home cook, that is often. You’ll know it’s time to sharpen your knife when it’s so dull that honing doesn’t help, and slicing your meats is a chore.

Electric sharpeners may seem safer and easy to use, but the blade may not be re-aligned like the manual process.

8. Repeat Until Blade is Sharp

Repeat the steps above until your blade is sharpened to your liking.

9. Keep Your Knives Sharp

With proper care, your knives will last a lifetime. Keeping them sharp and knowing when they need to be sharpened help with everyday cooking. This way, you can cut through tomatoes, onion and carrots without hesitation. Practice routine maintenance to keep your knives sharp. 

10. Store Safely

Storing your knives properly is part of the process of keeping them sharp. Always store them in a safe place free from children and other people who might get easily harmed by them.

Things to Look For in New Knives to Ensure They Stay Sharp

When shopping for knives, there are some things that you need to be aware of. Here are the main things to look for when trying to ensure your knives stay sharp.

Design

Be sure to pick a knife with an ergonomic handle design because having the right tool that gives you the comfort for a job at hand ensures efficiency during each cut. Ensure that the handle has been designed with a sturdy material that ensures safety in your kitchen We did our best to pick knives that have a sleek look.

New hybrid designs marry the best of both worlds by using high-carbon stainless steel to create an incredibly sharp blade that’s also rust and stain resistant, so you can cut through tough materials like meat without worrying about discoloration on your food while still enjoying great knife performance with hand honed edges at 14 – 16 degrees.

Material

Stainless steel knives are an excellent choice for people who want their blades to last. Made from corrosion-resistant metals, these kitchen essentials can withstand years’ worth of cooking without getting dull or needing attention in maintenance!

You’ll want a knife with rust resistance, so it doesn’t affect your kitchen experience when using knives in kitchens where food is constantly being washed off after every use. Stainless steel is great for this.

Shape

Cutluxe knives are often curved on the blade’s cutting edge side, making them perfect for mincing. Their edges usually have a double-beveled finish that’s sharp enough to cut through anything you place before it without worrying about damaging your ingredients or yourself!

Sharpness

The blade of the Cutluxe knife is sharpened by hand at 14 or 16 degrees to give it a perfect edge. This means that in addition to the thin & sleek design, you’ll also have an extremely strong material that can withstand years’ worth of abuse.

A knife guide is essential to any kitchen, but finding the right one can be tough. In general, you want to look for something that has a Rockwell scale rating of 56 is essential, anything lower will dull too quickly and make your life difficult when cooking with sharp objects!

Products To Help Sharpen & Stay Sharp

The Cutluxe Artisan Series Sharpening Rod is designed with blades that have been sharpened and polished to create an edge but won't stay sharp for long if you don't take the time to sharpen your knife blade. When sharpening knives, it's idea to use a sharpening rod such as the Cutluxe 10" sharpening honing rod. Below you will find more information on this product, and others that you can use when seeking out knives that stay sharp.

1. CUTLUXE Artisan Series

10" Sharpening Rod

Best Knife Sharpener

Pros

• Full Tang Construction
• Ergonomic Handle
• Grooved for a straighter edge
• Keep its shape
• Easy to use

Cons

• Requires very precise positioning.

10 inches sharpneing rods are great for daily maintenance of your favorite knives. It makes them sharper and quicker. This is a great tool for all types of different knives. You can also use this same technique on sporting pocket knife edges, santoku knives, and serrated knives. It will be almost as good as when you first received your knife.

The Cutluxe Artisan Series 10-Inch honing rod is used to hone and re align your knife edge easily. Keep all knives in great shape with this high-quality steel’s durable construction that ensures it will not rust or corrode over time.

It has an easy grip handle which makes it perfect for ensuring safety during use while maintaining maximum performance when using this tool on any size blade whether big or small.

The luxury packaging box looks nice, so you can store your utensil properly after using them! It is well-made. This hone a fit well in, even the smallest hands. No matter if its kitchen, chef’s knife , serrated knife, or santoku knife, it works well.

 

2. Cutluxe Artisan Series

Kitchen Knife Set

Best Kitchen Knife Set

Pros

• Razor sharp blades
• Honing tool to keep knives sharp
 • Luxury pakkawood handle for excellent grip
• Lifetime Warranty
• Long-lasting performance

Cons

• Set is on the pricey side
• Knife Block is big

Do you need a set that can do it all? Well, look no further than Cutluxe’s Artisan Series. These knives are perfect for just about any purpose and have blades made from the best steel to suit your style preferences! Whether you prefer a traditional expensive knife made for a chef or a more affordable one. 

The Cutluxe knives are made from high carbon stainless steel and have been tempered to prevent corrosion. They’re honed, having 14-16 degrees per side for peak performance; they also feature full tang construction. These can easily cut through anything like paper.

Due to their handle stability, cutting through heavy food such as meatloaves helps ensure every slice has an even thickness all around. The blade will last longer than most because the quality material gives great edge retention while providing more advantages like greater durability.

Whether you’re a professional chef or home cook, the Cutluxe Artisan Series knife is perfect for any purpose. The blade features provide the necessary strength and sharpness while still being light enough that it doesn’t tire your arm after an hour of use in kitchen prep duty!

What is Included?

Cultuxe 8-piece knife set includes an 10″ bread knife, a 9″ carving knife, 8 inch chef’s knife, a 7″ santoku knife, a 5″ serrated utility, and an 8″ hone rod for keeping your blades like a razor. The acacia wood block has slots that allow you to easily place any size or type of kitchen tool so it will stay right where we need them most.

 

How to Prepare Turkey for Thanksgiving

Imagine walking to your dinner table with the perfect Thanksgiving turkey. The holidays are just around the corner, now is the time to start thinking about how to prepare your juicy, delicious turkey for your Thanksgiving dinner.

The turkey is the chef’s kiss on any dining room table during the holidays. It’s not as hard as you might think – with these few simple tips and tools, you can have a delicious moist bird at your table in hours.

Imagine walking to your dinner table with the perfect Thanksgiving turkey. The holidays are just around the corner, now is the time to start thinking about how to prepare your juicy, delicious turkey for your Thanksgiving dinner. 

The turkey is the chef’s kiss on any dining room table during the holidays. It’s not as hard as you might think – with these few simple tips and tools, you can have a delicious moist bird at your table in hours.

Tips for Preparing Your Thanksgiving Turkey

Your guests will be impressed with your cooking skills. Hopefully, you have chosen a large enough fresh turkey for your guests to enjoy. Knowing how to prep your whole turkey establishes a perfect roasting and accurate cook time. A larger, moist turkey means longer cook time. Let's get into the steps for cooking a turkey. The turkey is the chef's kiss on any dining room table during the holidays. It's not as hard as you might think - with these few simple tips and tools, you can have a delicious, moist bird at your table in hours.

1. Starting with an Unthawed Turkey

When buying your turkey, you want to buy the freshest whole turkey for your Thanksgiving dinner. Most products purchased from the grocery store will be frozen turkey. If you are weeks ahead, your turkey might be sitting in your freezer until it is time for prep.

It takes about 24 hours for every 5 pounds. Plan ahead. A 20lb Turkey will take about four days to thaw out of the freezer. You can safely store the bird in the refrigerator with its original wrapping. 

If looking for a quicker thaw, submerge it in a cold water bath in its wrapping. It will take about 10-12 hours. Once thawed, it’s time for the preparation process.

2. How to Properly Clean Your Turkey.

Put your turkey in your prep area. Start with a clean sink to put your turkey in for cleaning. Remove the meat from its wrap, remove the giblets bag from the inside of the turkey cavity, and set it aside. You may want to use the giblets for a tasty gravy. 

Rinse the turkey under cold running water. Put the turkey in your designated area and dry it using paper towels. Clean your areas where you washed the bird and your hands, then gather your ingredients.

3. Brine or Not to Brined, That is the Question

Brining the bird will make it tender and moist. Brine involves soaking the turkey in salt water to keep its parts from becoming tough, such as breast meat which is usually leaner than other parts of the turkey.

A brined bird takes about 12 hours to absorb the salty liquid while absorbing some seasonings; our preferred protein tastes better, and the meat is juicy and well seasoned.

If Brining is not your thing, don’t worry, it’s not a necessity. Grab your seasoning, herbs, and a stick of softened butter.

4. How to Season Turkey

Use your favorite spices to season the turkey, like basil, oregano, thyme sage, and smoked paprika. Grab some veggies-carrots oranges and apples for some added tenderness and flavor.

Add onion bells, peppers, or whatever else you’d like there. Grabbing more flavor from each ingredient will make all those flavors come alive together.

Season the turkey skin with herbs and spices; take your butter and, cut it into small pieces, place it under the skin.

Chop your veggies and fruits and stuff them in the turkey.

5. Preheat the Oven

Preheat your oven to 400°F, and it should take about 15 min for the stove to heat, do not put your turkey in the oven rack until the oven alarm has rung to let you know it is time to put your turkey in the oven rack.

6. Add Basting Liquid to The Roasting Pan.

Put your turkey in a large roasting pan. Turn the bird wings back and tie the drums forward.

Add your basting liquid about ¼”—chicken stock, onions, garlic, slice lemons, oranges, apples, and carrots. The same items you put in the turkey were placed in the roaster.

Add your butter and your seasoning blend and freshly ground black pepper. Place your turkey breast upward on the roasting rack. If you don’t have one, place the turkey on the veggies. Take melted butter and coat your bird before putting the whole roaster in an oven bag or wrap with aluminum foil.

Do not put your stuffing in the turkey to get an even cook. Putting the tasty side dish in the turkey causes the inside to be not properly cooked fully.

7. Put Turkey on the Oven Roasting Rack.

Open your oven and place the roaster on the lower rack; reduce the oven temperature to 350°F. We want to go until it is golden brown!

8. Roasting and Baste the Turkey

The turkey should cook for 13-15 minutes for each pound. After about 45min, take out your baster and squeeze the liquid from the roaster on top of the turkey. Basting the turkey keeps the meat moist and also helps give that beautiful brown coloring when done. Continue to baste the turkey throughout the cooking process.

9. Check the Turkey Temperature.

The best way to cook these birds is slowly so you don’t end up with crispy skin or undercooked turkey. You should check your turkey’s temperature halfway through the estimated cooking time. If it doesn’t reach at least 165°F in three places (breast, outer thigh, and inside thigh), put it back on for another 20 minutes before checking again.

10. Rest the turkey

Once the turkey is cooked, remove it from the oven and let the turkey rest for 15-20 minutes before cutting into its breast. Resting time for turkeys varies depending on how big the bird is; at least 20 minutes of rest time should be given.

A large bird can wait between a half hour to 40 minutes. Ideally, the turkey should rest long enough to let the cooking juices redistribute and the meat firm up before slicing.

11. Carve the Turkey

The most crucial part about carving a Thanksgiving turkey is ensuring that each slice has its own skin still on it and the meat is intact. Using special turkey carving knives is a good idea. The easiest and best way to do this is with your sharp knife, so there isn’t much resistance when you go into the golden brown flesh.

The presentation of your turkey should be as important to you and your guests, if not more so, than how it tastes. We recommend slicing in the kitchen on a heavy cutting board before you let the turkey onto a serving tray for an elegant look.

Slicing a Thanksgiving turkey can be messy and greasy, so when you place it on the cutting board, breast side up. Pull one leg away from the bird and slice through the skin and the thigh joint connecting it to the body.

12. Repeat on the Other Side

Cut through the turkey legs joints to separate the thigh from the drumstick and set it aside. Cutting against the grain to create the slices will need to be about a quarter of an inch thick.

Pull the wings away from the body on both sides. Then, remove the turkey breast and guide your blade down one side close to the bone and repeat on the other turkey breast.

13. Serve the Turkey!

Finally, grab your platter and assemble your meat, you can separate white meat from dark meat in every creative way you wish, and now it is time to present to your guest.