When chopping, dicing, mincing, I scoot the vegetables onto the back of my chef's knife and transfer them to the pan or pot. While watching Jacques Pepin today, I noticed he used the blade side of the chef's knife to do the picking up/transfer. My question is, does the cutting board hone the blade when the knife is used with the blade to pick up chopped ingredients?
Not likely, but I would guarantee his knives are extremely sharp before he picks them up on each TV episode so he really doesn't have to worry about them being sharp when needed. I was sorta kinda half-listening to one of the cooking programs the other day and the subject of which side of the knife you scoot the veggies onto came up. Of the two chefs working together, one scooted with the back side of the blade and the other one scooted with the sharp edge. It would appear that it is personal preference and depends a lot on whether you have an assistant to swap them out or sharpen it off camera.
It is a personal preference. I myself use the sharp side. What I don't do is move the knife. I tilt it just a bit, and slide what I chopped onto the blade.
no... anything that the knifes edge comes in contact with dulls it, to extend the edge use a "sharpening steel" with the edge at 13*. it takes practice, but once you learn your set... cheap knifes are the worst to hold an edge... have had these knifes for over 30 years.... all razor sharp. but when they do loss that edge will take them to the triple stone to refresh them....
I'll stick with using the back side of the blade! I've had my good knives for about 30 years also, Majorcatfish. They are still sharp, thanks to a honing stone and the steel. I have a set of cheaper knives that I used for cooking demonstrations (didn't want to risk losing a good knife) and they don't hold an edge nearly as well. Can't figure out why my culinary god Jacques used the blade. Perhaps he has someone sharpening his knives for him? They do seem to be razor sharp!
I have two Washington Forge Yorktowne knives that I bought 40+ years ago and four Victorinox (6" and 8") knives. I don't know what each is called and since they all get used for whatever I feel they need to be used for it really is a moot point with me.
when ever making a dish for dinner will use a small cutting board, once trimming and cutting up that certain veggie, then will transfer it over to a large dish over to a tray or dish by hand till it's time to put it in... go slow, keep it level, and keep your finger tips out of the way...
