In every cooking class that I teach, knife sharpening is the first lesson my students learn. Dull knives are inefficient and dangerous – a dull blade can slide right off the curvature of an onion into the flesh of the hand holding it.
At the Drexel Food Lab, where I’m a certified research chef and culinary educator, we use a Tormek T2 Pro Kitchen Knife Sharpener, donated by the company, to sharpen our knives. It is a dream piece of equipment that can sharpen any knife we throw at it, from a pile of our classes’ cheap stainless steel Dexter kitchen knives to a high-end carbon steel Japanese slicer for our instructors’ use.
