FAQ

What is your favorite thing to cook?

If I am totally honest, I don't have a favorite thing to cook. I enjoy the process of cooking, so to me, it doesn't matter what I am cooking. I love cooking Asian inspired dishes as it is one of my favorite flavor profiles. 

I'm looking for kitchen knives but where do i start?*

In my mind, you can't beat Japanese knives. The Japanese have been making high-quality knives for centuries. The high-quality knives produced in japan are typically hand-forged and folded, strengthening the steel. These knives are usually made of high carbon steel, which will hold your knives edge for longer. I love my Shun Knives! It is a Japanese company making some amazing hand-forged and folded. These knives are pricey, however. A less expensive but still high-quality knife is Wusthoff. These are stamped knives made from high carbon steel. Both of these brands will last you a lifetime IF you treat them properly.

*I am not sponsored by any of the knife companies included above. 

How do i take care of my Knives?

First NEVER EVER EVER put your kitchen knives in the dishwasher. Instead, wash them in hot soapy water with a soft bristle brush or sponge.

Second, you will need to hone your knives each time you begin to cook. This is a straightforward process. Grab your honing steel, the rod that came with your knives, and creating a 22-degree angle drag the entire length of the blade along the steel. Run each side of the knives 3-5 times.

You will also need to get your knives sharpened every six months to a year, depending on usage. You can do this your self by purchasing a set of whetstones. If you bought your knives from a retail store, they would most likely have sharpening services available there. 

How do i take care of your Butcher's block

There are quite a few ways to clean your board, but generally speaking, hot soapy water will do the trick. I lemon and salt clean my board. This is where you take kosher salt and sprinkle it upon your board. Split a lemon in half, and using the salt as an abrasive tool scrub your board down thoroughly. Then wipe it down with a moist kitchen towel.

Every month you will need to oil your board with mineral oil. This is easily purchased online or in a restaurant supply house. Make sure your board is completely dry then using a paper towel to apply a thin layer of oil on your board. Allow it to absorb into the board for an hour or so. Then wipe off all excess oil and store it in a cool, dry place.

Any other questions?

Feel free to reach out on my Instagram, @ChefBonn, or send me an email at ChefBonnAllen@gmail.com