How To Sharpen A Knife | Gordon Ramsay
Why Seasoned Advice Stack Exchange recommends it
Cooking Stack Exchange users cite it when asking or answering whether to draw the blade toward or away from the body while honing, since Ramsay's technique is the reference example.
Recommended by 0 people across 0 different months, 2016 to 2021.
What it is
A 90-second clip in which chef Gordon Ramsay demonstrates how to hone and sharpen a kitchen knife safely using a honing steel. It is a short how-to from his official channel, aimed at home cooks.
What people said
Cites simplyjon · 2016-03 · Seasoned Advice Stack Exchange · on “Honing Steel Forward or Backward”
I'm really confused before I thought when you hone a knife you bring the edge towards you however the other day I was watching gordon ramsay bringing the edge away when honing. I tried searching on this topic however couldn't find anything. Could someone explain to me if this is a different technique or what? Thanks appreicate it. The video of him doing it is linked below [this video]
Cites Reekan Mantell · 2017-11 · Seasoned Advice Stack Exchange · on “Proper use of a honing steel”
This question is similar to Honing Steel Forward or Backward [LINK] , however the answers to that question don't really get to what I want to know. When honing a knife I see many places online indicate you move the knife into the steel as if you are cutting it (where the knife moves toward the edge of the blade). When I watch Gordon Ramsay's video on how to hone a knife ( [this video] ) he moves the knife out of the steel (where the knife moves toward the spine of the blade). This makes more sense to me as the purpose of honing a knife is to straighten out the "bent" edges of the blade... moving toward the edge could further "bend" the blade whereas moving away would only be able to pull the blad
Cites John Doe · 2021-07 · Seasoned Advice Stack Exchange · on “Whilst honing, if I already push the knife away from my hand, must I still push the knife towards my hand?”
While it doesn't really matter in which direction you hone your knife, honing towards you is (a, but not the only) standard practice when you don't use the technique you pictured first, where a towel is placed under a vertically placed honing rod. The reason is this: if you hone "freehanded", with the rod in one hand and your knife in the other, would you rather swing your blade outward toward another person, or toward you, where the honing rod grip usually has protrusions that stop the blade in case you slip? In a kitchen with multiple people working, blade honing outwards would endanger other people, hence why most chefs I know hone inwards. Gordon Ramsay demonstrates the protrusions stopp