The Busy Galley: Sharpening a Knife, Using a Knife

Here's a handy guide if you want to know a bit about sharpening a knife—or chisels and axes—and using a knife.

A French cook's knife dices an onion: the stalk top is cut off and four or five shallow slits are made down to the root end. The knife's tip flicks out one section of peel and the rest are folded out and twisted off with one turn. The root, where most of the bitter oils that attack your eyes reside, is left, but a slice is taken from the side.