Cook Food Good

American Cooking and Technique for Beginners and Intermediates

Steeling Away – A Tutorial

Why Steel At All? Knife edges get bent out of shape most as a result of impact  — most often against the board, but also by cutting through bone or anything else hard.  If the edge isn’t bent over too far, it can be trued by rubbing it along a hard, straight rod, commonly called […]

Dulling Thoughts

There’s a common belief that you can keep a knife sharp for a year or more by using a rod hone aka “knife steel.”  WRONG-O! All knives get dull.  There’s only so much you can do with a steel. This isn’t just about my standards of sharpness, but everyone’s. •    A fine or polished steel […]

“Philosophies” of Sharpening

I’m not sure how you conceptualize sharpening. Some people look at it as a series of progressive shapings and polishings; starting on the coarsest stones, and just doing the same thing only doing it finer as they move up the grits.  Deburring is an incidental nuisance, a consequence of a burr which occurs when “bevels […]

what you need to know About kitchen knives – introduction

WHAT YOU NEED TO KNOW ABOUT KITCHEN KNIVES Introduction Whether you’re interested in buying a new knife or just know more about the knives you already have, this is the first post in a series that will help you understand what makes some knives better – or at least different – for any given task. […]


Some very important things to know about steels and steeling — but not the complete guide.


This article was originally posted at Chef Talk when they still hosted blogs. MORE SHARPENING, ALL ARKANSAS For whatever reason, knife and sharpening posts get huge numbers of hits. I’ve received scores of requests to do more on sharpening, and have been chipping away at something Huge and Complex Which Would Describe Everything. Then, like […]