Cooking Lessons Knife Skills and Cuts 3 — Questions and Answers
Question 1: What is the main difference between honing and sharpening a knife?
- Honing realigns the edge while sharpening removes metal to create a new edge (Correct answer)
- Honing removes metal while sharpening realigns the edge
- They are exactly the same process
- Honing only works on serrated knives
Correct answer: Honing realigns the edge while sharpening removes metal to create a new edge
A honing steel straightens a rolled edge, while sharpening on a stone grinds away metal to form a fresh edge.
Question 2: At approximately what angle should you hold a Western-style chef's knife against a sharpening stone?
- 15-20 degrees (Correct answer)
- 45 degrees
- 60 degrees
- 5 degrees
Correct answer: 15-20 degrees
Western chef's knives are typically sharpened at about 15-20 degrees per side.
Question 3: Why is a dull knife considered more dangerous than a sharp one?
- It requires more force and is more likely to slip off food (Correct answer)
- It cuts too quickly
- It weighs more
- It rusts faster
Correct answer: It requires more force and is more likely to slip off food
A dull blade needs extra pressure and can skid off the food's surface toward your hand.
Question 4: Which knife is the best choice for slicing bread or ripe tomatoes without crushing them?
- Serrated knife (Correct answer)
- Paring knife
- Cleaver
- Boning knife
Correct answer: Serrated knife
A serrated knife's toothed edge saws through crusty or delicate-skinned foods without squashing them.
Question 5: What is the safest way to hand a knife to another person in the kitchen?
- Set it down on the counter and let them pick it up, or offer it handle-first (Correct answer)
- Toss it gently to them
- Hand it blade-first with the edge up
- Slide it across the floor
Correct answer: Set it down on the counter and let them pick it up, or offer it handle-first
Placing the knife down or presenting the handle keeps the blade away from both people's hands.
Question 6: Which cutting board material is generally gentlest on knife edges?
- Wood or soft plastic (Correct answer)
- Glass
- Marble
- Stainless steel
Correct answer: Wood or soft plastic
Wood and soft plastic boards yield slightly under the blade, while glass, stone, and metal rapidly dull the edge.
Question 7: How should quality kitchen knives be washed to protect the blade and handle?
- Washed by hand and dried immediately (Correct answer)
- Run through the dishwasher on high heat
- Soaked overnight in soapy water
- Cleaned with steel wool
Correct answer: Washed by hand and dried immediately
Hand washing and immediate drying prevent edge damage, handle degradation, and corrosion caused by dishwashers or soaking.
Cooking Lessons Knife Skills and Cuts 3
What is the main difference between honing and sharpening a knife?