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You'll have to test to see if this technique is faster for you or not. (I've never timed a comparison myself). It tends to work best with longer beans (but not 'yard long beans'), though: Grab a lot of beans, using two hands.** Drop the beans onto your work surface, and line them up. (pull out any that aren't well-aligned with the others, then drop back ...


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Honing steels were originally intended for use on butcher's cleavers, not for regular kitchen knives. Originally honing steels did not have those ridges but were instead smooth. The purpose of a knife steel is the same as for a strop, ie to straighten and toughen the blade's micro-edge so that it's effectively sharper without having to remove any metal as ...


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If you consider a western-style symmetrically sharpened knife, each side of the knife has a certain angle. For example, a typical mid-high end knife (ie globals) can be sharpened to 30 degrees inclusive, meaning each side has a 15 degree angle from the knife center. A smaller angle means a sharper blade and thus better at cutting. If you took the same knife ...



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