With Knife Aid, ZWILLING offers professional mail-in knife sharpening to restore and maintain razor sharp edges on kitchen knives and scissors. Professional sharpening by one of our master bladesmiths insures you get it done right, preserving the value of your knives for years to come. ...
“For someone who regularly cooks at home — let’s say five nights a week — I would suggest sharpening your knives at least once a month,” he says.But if you want your knives to always be razor sharp, Franqueza says honing them is the best way to do that. ...
There are different ways to sharpen different types of knives. Find out the best way to keep your knives sharp and safe.
Japanese knives on the other hand have a more delicate composition with a thinner blade that is usually sharpened to an 18-16° angle. This extreme edge makes them impressively sharp, but they don’t stay sharp quite as long. They’re also a little bit more difficult to sharpen. Japanese ...
The most important tool in your kitchen is also the most personal. Here's an easy guide to assembling a chef-quality set.
Work quickly so your loaf won’t have a chance to spread. Make three to five slashes across the top with a clean single-edge razor blade or a very sharp knife. They should be at least 1/2-inch deep. Repeat the same slashes if necessary to make the slits deep enough. Without delay,...
As mentioned earlier, if you have Japanese steel knives, opt for professional sharpening. Most kitchen supply stores can do that for you and it only costs a few dollars each knife (usually). If, however, you go with German steel, you can keep your knife razor sharp, all on your own. ...
First: Yes, Ceramic Knives Do Eventually Get Dull Over the past few years we have been swamped with advertising that equates ceramic as the viable alternative to steel, especially for kitchen knives. Ceramic has been promoted with the incredibly silly marketing promise that it never gets dull: ...
Regardless of the type or operating design, folding knives can sometimes open in your pocket, neck carry, waist carry, or any other spot you place it. And a razor-sharp knife just inches away from your body could cause severe cuts or inflict a deathly stab wound when you accidentally fall...
I've not been able to get any of my knives "scary sharp" and even razor sharp is rough going. I'm now closing one eye to help make sure I'm holding the edge at 90 degrees, as recommended in another thread, but it's still not getting any sharper than "scrape lots of skin off ...