First, sorry for the delay between the last post and this one. Had to focus on other parts of life – but always made sure to make the most of putting together something good to eat for all meals. That is non-negotiable!

This is the last knife sharpening tip, but it’s a good one to deal with the most important tool in the kitchen, a sharp knife.

Now, let’s say you’re away from home, and the knife you’re given to use is dull and there’s no real knife sharpener to be found? No problem. Here’s an excellent tip I learned from a great group of Gelug Tibetan monks while making lunch together with them years ago. To sharpen a dull knife, just run the blade you want to sharpen over the hard-edged back of another knife as shown below.

It’s actually very easy and effective to sharpen a knife “on-the-fly” like this, though using a real sharpener does a better job keep the blade both sharp and true without pits and gouges that can develop on the knife edge if you use only this method.

Here’s how to use the same technique to sharpen a short-bladed knife, like a paring knife.

All right! Next posts: food!