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Cooking tricks to perfect when you're Quarantined at home

Eat This, Not That! Logo By Meghan De Maria of Eat This, Not That! | Slide 2 of 26: When's the last time you sharpened your kitchen knives? If they can't slice through a piece of paper, they're probably due for an upgrade. Use a knife sharpener or a whetstone to keep things sharp, and keep your blade straight by using a honing steel in between sharpening sessions."When you hone your knife, you are reversing the bent edge by knocking the sharp edge of the knife back into place. Sharpening requires layers of metal to be stripped from the blade of your knife to revive the sharp edge and isn't something you will need to do regularly if you hone your knife often," Jamie Palafox, senior evaluator at Auguste Escoffier School of Culinary Arts, previously told Eat This, Not That. "Keep your knife slicing through tomatoes with ease by honing often, and you won't need to sharpen it."And be sure to avoid these 12 Ways You're Ruining Your Kitchen Knives.

1. Sharpen your knives—the right way

When's the last time you sharpened your kitchen knives? If they can't slice through a piece of paper, they're probably due for an upgrade. Use a knife sharpener or a whetstone to keep things sharp, and keep your blade straight by using a honing steel in between sharpening sessions.

"When you hone your knife, you are reversing the bent edge by knocking the sharp edge of the knife back into place. Sharpening requires layers of metal to be stripped from the blade of your knife to revive the sharp edge and isn't something you will need to do regularly if you hone your knife often," Jamie Palafox, senior evaluator at Auguste Escoffier School of Culinary Arts, previously told Eat This, Not That. "Keep your knife slicing through tomatoes with ease by honing often, and you won't need to sharpen it."

And be sure to avoid these 12 Ways You're Ruining Your Kitchen Knives.

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