Skip to main content

Question: I'd like a lowdown on how to sharpen my knives properly using a stick sharpener. - @teacupsandpearls

Answer: First, buy an AnySharp sharpener (anysharp.com). Start with heavier strokes, then lighter ones to get an edge back on your knife. Once you have that, you can go back to the steel. Angle the knife at about 10 degrees and, holding the steel still, stroke the knife from heel to tip on both sides a couple of times.

A good habit is to stroke each side of your knife once on the steel before and after cooking to help maintain its condition. Washing knives in cold water also helps.

Story continues below advertisement

Have a question for Jamie Oliver? Email jamie@globeandmail.com or tweet @GlobeStyle with the hashtag #jamieatglobe. For more information, go to www.jamieoliver.com.

Report an error Editorial code of conduct
Comments

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

If your comment doesn't appear immediately it has been sent to a member of our moderation team for review

Read our community guidelines here

Discussion loading ...

Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.