New answers tagged knives
1
If you made the investment as I did for a professional diamond wheel electric knife sharpener as you saw the chef point out in the video above, I can tell you that this will indeed sharpen ceramic knives. I was reluctant to try this and possibly damage the sharpener, but I was otherwise going to toss out this "starter" ceramic cooks knife. I was also ...
1
Keep in mind that a knife steel or a honing steel does not actually sharpen the knife, it merely re-aligns the microscopic sawtooths/burrs created on the edge of the knife from cutting to reduce the drag.
The contact point of a ridged-steel is less blunt (smaller radius on the ridge vs the steel) and might deliver more concentrated force.
with a ridged ...
1
I understand that the ridges just make the honing process faster
You can hone a knife with more or less anything. Preferably with material of a similar nature so as not to "grab" the knife edge and pull chunks off it
For a quick test, take a knife that needs honing, and use the back square edge of another knife to hone it with
The square edge bites into ...
1
If you like the way a Damascus blade looks, it can be worth it.
If you like a certain manufacturer and their high-end knives are damascus-clad, it can make sense to get those instead of their cheaper lines.
A modern "damascus" knife is simply two sheets of laminated damascus wallpaper around a hard, knife-steel core*. This core layer is going to determine ...
0
Get cheapest plastic boards for cutting meat. Treat them as a disposable item. As soon as they display signs of wear, replace.
You can also go with two boards: one for cutting vegetables and the like, and the other for meats. Meat has enough germs in it that the little from the board won't change much - it's all about the thermal processing that sanitizes ...
Top 50 recent answers are included
