这一期,【猪光宝刀】栏目响应同学们的号召,推出磨刀小教程鲁迅曾经说过:世界上只有两种刀,磨过的和没有磨过的。哪怕是几十块钱的便宜厨刀,只要磨法得当,完全可以媲美上千的高端厨刀(在刀刃变钝之前大概能够媲美好几个小时呢)厨刀的种类实在太多,我们也只能介绍最普遍
If you’re anything like us, your kitchen knives take far more use and abuse than your pocket knives do and they’re likely the least maintained and cared for.This guide breaks down how to hone and sharpen a kitchen knife using everything from basic tools to advanced sharpening systems. ...
“Make sure you’re using a smooth, controlled motion as you pull the knife through a sharpener," advises Somerall. "It’s easy for beginners to over-sharpen their knives when using an electric sharpener. Remember that regularly sharpening your knives will extend their longevity, but over-shar...
Traditional Whetstones/Benchstonesare made from naturally abrasive materials, and are often used in conjunction with a honing oil applied to the surface to act as a lubricant to help “float” away the metal that is removed from the knife blade as you sharpen. Some benchstones may come with ...
Here are the steps that Lau, who “easily sharpens more than 100 knives a day,” takes to revive a knife — as well as the gear you’ll need to do it at home. Step 1: Gather your materials To sharpen a knife like Lau, you’ll need two whetstones — one for the initial sharpen...
When you sharpen a Buck Knife properly, it will perform how it was meant to. Never sharpen your knife on a power-driven grinding wheel not specifically designed for that purpose. You could burn the temper from your blade, making the edge brittle and prone to chips or cracks. This also vo...
1:01 | How to How to sharpen a knife: Jamie Oliver Jamie shows you how to sharpen a knife safely in one minute flat.Hungry for more? Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products...
How to sharpen a knife by Great British Chefs11 July 2016Sharpening a knife is often seen as a difficult task to do at home, but if you master the basic techniques it becomes a simple and rewarding task. The more often you use a knife the quicker it will become dull, so it is ...
STEELING your knives. But I think most home cooks think that using the rod pictured above is for sharpening. Read on – I’ve interviewed Chad Ward, a knife expert and author who will show you step by step how to properly hone your knife. Plus, do you like the knife that I’m ...
I have just purchased the whole set of Katana knives plus a few extra to fill the block. My question is, how the heck do you use that steel properly to keep them as sharp as they were out of the box? Is that even possible? I have ran several of them on the steel at the recomen...