Douglas Ford, sous-chef of LA’s Lucques, sharpens his vegetable peeler every day to keep it in tiptop shape. Most of us sharpen ours … never. Douglas demonstrates a great technique for sharpening in this CHOW Tip!
CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.