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things A Y-Shaped Vegetable Peeler A regular vegetable peeler has a blade aligned with the handle, requiring you to hold both vegetable and peeler at an awkward angle, limiting your precision With a Y-peeler, you hold the peeler as if you’re picking up an iPod, giving you far greater accuracy The result is prettier vegetables, faster prep (once you get used to using it), and less waste The Kuhn Rikon Original Swiss Peeler ($10.95 for 3) comes in assorted colors, has a built-in potato-eye remover, and is cheap, sturdy, and very sharp I bought a set of a half a dozen in 2002 and still have four of them in perfect working order (For the record, the other two were lost, not broken or worn out.) A 10-Inch Honing Steel Honing steels (sometimes incorrectly referred to as sharpening steels) are the long, heavy, textured metal rods that butchers and serial killers run their knives over before going at their meat Many people confuse honing with sharpening, but there is a distinct difference When you sharpen a knife, you’re actively removing material from the blade, creating a brand new razor-sharp beveled edge When you hone a knife, all you’re doing is making sure that edge is straight The thing about metal is, it’s malleable That means that with regular kitchen use, that thin sharpened edge can get microscopic dents in it that throw the blade out of alignment Even if the blade is still sharp, it can feel dull because the sharp edge has been pushed off to the side That’s where a honing steel comes in When used properly, a steel will realign the edge of the blade so that the sharpened bit is all facing in the right direction You should steel your knife with every cooking session to ensure that you’re getting the best edge possible When purchasing a steel, look for a heavy model at least 10 inches long I use the Wüsthof 10-inch steel, which costs about $20 Just like a good knife, a high-quality steel will last a lifetime The ridges may wear out over time, but don’t worry—it’s still doing its job Diamond steels are gaining more popularity these days These are honing steels that have fine diamond powder embedded in them This allows them to shave off a microscopic amount of edge material every time you run your knife across one of them In this sense, they truly are sharpening steels The advantage of using them is that you’ll be able to slightly increase the time between true stone sharpenings High-quality models tend to run a little more than twice as much as regular honing steels CUTTING BOARDS A good cutting board is as important as good knives The ideal cutting board is large enough to give you ample space to work on (at least foot by feet, preferably much larger); heavy enough that it doesn’t slip, slide, or break under the pressure of a heavy slam from a cleaver; and made of a material that is soft enough that it won’t dull your blade Of the types of boards on the market, plastic ...has been pushed off to the side That’s where a honing steel comes in When used properly, a steel will realign the edge of the blade so that the sharpened bit is all facing in the right direction... embedded in them This allows them to shave off a microscopic amount of edge material every time you run your knife across one of them In this sense, they truly are sharpening steels The advantage of using them is that you’ll... high-quality steel will last a lifetime The ridges may wear out over time, but don’t worry—it’s still doing its job Diamond steels are gaining more popularity these days These are honing steels that have
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