Sam's Cookalong Diary The sharp end of the knife

Date Published:

11/01/2008

Having selected the perfect tool for the job, my next job is to keep it super-sharp. By our Cookalong guinea pig Sam Jordison

Knives are more dangerous when blunt than when they're sharp. When the edge is dull, you have to use more force, your cutting motion loses accuracy and the blade is more likely to slip. And I'm sure you don't need me to spell out the consequences of getting it wrong with the 'nice heavy duty knife' Gordon Ramsay's told us we need for the cookalong.

So I've been taking his advice about sharpening and using a knife seriously. Plus, I want to be able to cut carrots faster.

When I watched the video, sharpening seemed perfectly clear. Steel in one hand, firm yet relaxed grip, like a squash racket. Check. Knife in the other hand, 45 degrees, confident grip. Easy. Slow strokes of the knife over the top of the steel. "Away, away, under." No problem. I didn’t quite get the playing the drums simile, but the concept seemed clear. I’d have sharp knives in no time.

It took me ages to get it right. The motion that comes as second nature to Gordon Ramsay requires some mastering. At first, it seemed counter-intuitive. There's a definite knack to keeping a smooth motion and making the steel run away from the handle of the knife towards its point, while at the same time ensuring the knife runs away and upwards along the steel, away from the handle. It was only after I'd been happily swooshing the blade down the steel in completely the wrong direction for a good dozen passes that I even realised I was doing anything wrong. After plenty more practice, I was doing a much better job than before, even if it wasn't perfect. The proof was the terrifyingly sharp condition of my knife.

Next came the herb chopping. Once I'd stopped laughing like a teenager at the idea of rolling up herb "like a cigar", it was easy. I soon had a neatly arranged clump of basil and was ready to slice. The next stage was more challenging. Bending my fingers in under my knuckle, while keeping a grip on the herb and moving my hand along with each stoke of the all-too-effective blade was quite a challenge. My first attempt was weak. It took me twice as long as Gordon and my basil wasn't even half as finely chopped. But I got the job done, injury free, which I suppose is the important thing.

Fortunately one of the few recipes I know how to put together well is basil-based pesto. If I want to keep up on the big night, I'm going to have to chop up quite a bit of the stuff in the next few days. Better that than my fingers.

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