Tune up your skills with a fast-paced tutorial from Julia Collin Davison on sharpening and handling knives. Plus, learn the best ways to execute basic veg prep.
Buy the chef’s knife:
Buy the electric knife sharpener:
Buy the mechanical knife sharpener:
Get the recipe for Greek Cherry Tomato Salad:
Buy our new 100 Techniques Cookbook:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
23 Comments
Leave a Reply
You must be logged in to post a comment.
Fantastic demonstration!
best sharpener, and often extremely cheap, is a stone. you would be amazed at what a 20 dollar sharp pebble can do and there are many other stones in the same price range that i wouldn't be afraid to try. don't worry about the exact angle, just keep it consistent when sharpening and you will be shaving hair off your arm in no time.
This is a must-watch!
"Vegetable cleaver" stfu
That 8" Vic is missing the tip.
Thank you for tips on slicing cherry tomatoes Love it!😮
Please, please don’t use the pull through knife sharpener on any valuable or sentimental knives. I’m a knife sharpener and am always fixing knives that have been damaged by repeated sharpening with carbide sharpening tools.
Personally I wouldn't use anything that creates metal shavings. That means your beloved knife is shrinking pretty rapidly.
That home-style julienne (9:40) is something I hadn't seen before. Amazing!
Also, that last tip alone is worth the whole video.
I am a FAN, Julia. I like watching the videos here on YouTube and TV and I always learn lots. I’m inspired to cook more, better; y’all make cooking fun. After countless hours spent in your company today I was delighted to learn (IMHO) the best tip ever: cutting cherry tomatoes between lids. Don’t know why that tickles me so much but it does. Still laughing. As always, THANK YOU!
Not the most efficient way to cut a pepper. Put the pepper stem side up. Cut close to the stem close to darker flesh around the stem. Slice from the top down. You may have a bit of rib and seeds left on the first pepper plank but now you can see inside the pepper and keep cutting in the same fashion till you have a total of four pepper planks with the seeds and ribs still attached to the center stem area.
I'm cringing at not suggesting any other sort of sharpening.
Hi Julia, the vegetable cleaver that you say similar to a “santuko” is actually a santoku.
in her other video about Santoku knife, she said metal handle is not good for grip hence she rejected that brand
And here she’s using same brand knife (same metal slippery handle)
I love this video. Packed with super helpful info! Thank you! Smart way to cut a pepper. And love "the world is your oyster when your pepper is flat" ☺️
$40-$50 for a stamped blade? Get a Mercer instead for the same cost but a forged blade. Mercer is the best value for kitchen knives.
I watch you every night!!!! The tomato trick was really cool
The cherry tomato cut hack is GOLD!!!!!! Gonna make that standard practice in my kitchen.
I learned a LOT!!! I'm completely stoked about the cutting tips thank you Julia and all at America's Test Kitchen 🤩🤩🤩😍😍😍😍🥰🥰🥰🥰😁😁😁😋😋😋🔪🍴🍽⚔️
Thank you for the great tips I will try these next time I am cooking
Learn a lot, not just a little! Thank you!
My best knife sharpener I’ve owned looks very similar to the one illustrated and was inexpensive; mine also has a scissor sharpening function and the sharpening element is ceramic. I noticed though that Julia seemed to be pressing down a bit harder than is good for the best edge. I discovered this with my Fiskars axe. The sharpest edge comes from using a light touch providing you sharpen before the blade becomes at all dull. I sharpen my kitchen knives immediately before use and make only 4 light strokes. Only rarely do they need to go to a professional for a regrind.
santuko? really?