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My 10” chef’s knife is my go to blade when I need to slice, dice, mince, julienne or batonnet, but it becomes a little arduous when fabricating meat or performing more delicate cuts. Although at first it may seem a little awkward using a utility knife in place of a pairing knife, ...
The Safest Ways to Hold a Knife 1. Full Handle Grip Adobe Stock This is a good option for beginners. All fingers are wrapped around the handle. This isn't the strongest grip, but might be safest to start with if you're just getting used to using a bigger knife, such as a chef's...
Whetstones:When sharpening your knife according to this method, you’ll — obviously — need a set of whetstones to use as an abrasive. If your knife is chipped, or it’s been some time since your last sharpening, go for something rougher like a 500-grit. For routine maintenance, howeve...
“Keeping a consistent grip is the first step to not injuring yourself,” Lau says. In your knife hand, Lau recommends putting your thumb on the spine of the blade, your index finger on the heel and keep three fingers wrapped around the handle. Your off-hand will be used as the sharpen...
Some tool blades are small enough to sharpen on a whetstone just as you would a knife. However, lawn mower blades and hedge clippers of decent size call for something a little heavier duty. Freese suggests investing in a small1 x 30 belt sander, severalsanding beltsof various grits, anda...
Holding the knife firmly, position the heel of the blade at a 20° angle to the steel. To help find this angle, place the heel of the blade against the guard (or bolster). Draw the knife downwards in an arc, heel to tip, finishing with the tip of the knife at the tip of the ...
Hand your knife to another person by grasping the spine of the blade and handing it over handle first. Cut away from your body, never toward it. Keep a firm grip on both what you’re cutting and your knife. A sharp knife is safer than a dull knife because it requires less force to...
The “Chakmak” (Both edge dull/unsharpened) is the sharpener used to sharpen both the main blade, and the small knife Karda.To sharpen the kukri, place the blade firmly against a smooth leveled surface with the edge facing sideward by resting body weight on it as shown in the picture....
A chef's knife is only useful if you use it correctly. Here are a serious home cook's tips and tricks.