How to Sharpen a Meat Slicer Blade A meat slicer should be sharpened at least every couple of weeks to keep the blade in optimum shape. Not sure if the blade is sharp enough? You can use a piece of paper to test the sharpness and see if you need to sharpen the blade. ...
Try to maintain a consistent speed and level of pressure across the entire blade. Repeat three to six times. 3. If necessary, turn the knife around and repeat the same motion on the other face of the blade. (Some electric sharpeners sharpen both faces at once.) 5. Repeat steps 2 ...
the beauty of a piece of cheese cut beautifully feels like it intensifies the aroma. However, in order to obtain the perfect amount of cheese, you will need the proper tool, and that tool is called a cheese slicer.
Using a slicer to cut roast beef is easy and straightforward once you know the basics. First, make sure your roast is at room temperature before beginning. This will help it stay put on the slicing machine’s blade while you work. Then, adjust the thickness of your slices by setting the...
Easy to sharpen German Knife Cons: Thicker blade makes delicate cuts more difficult, such as slicing sashimi for sushi, or the fine julienne and Brunoise of vegetables. Japanese knives on the other hand have a more delicate composition with a thinner blade that is usually sharpened to an 18-...
You can also rotate the carrot slightly to make diagonal cuts. If you have one, a mandolin slicer will achieve a more even thickness, but remember to keep your fingers well away from the blade! Use your carrot rounds for recipes like stews, stir-fries, soups, garden salads, or dehydrated...
I like to buy steaks that are at least 1.5 to 2 inches (3.8 to 5 cm) thick. This way, you’ll cut wider slices of thin-cut meats that are suitable for Japanese recipes. Use a very sharp kitchen knife. Sharpen the blade before you start. This way, you’ll slice through the ...
The blade—long enough to cover ground on a big piece of meat— is slightly flexible, with a sharp tip to handle the curves around bones. I call this the November knife because it is perfect for carving holiday roasts. There are also slicers with a rounded tip, for boneless meats. ...
When removing or placing a knife from yourmagnet bar, keep the spine (back) of the blade in contact with the bar. Remove the blade edge side first, then the spine. When placing the knife on the bar, place the spine of the blade on first, then the edge. You want to avoid ...
In virtually every kitchen all over the world, the cleaning of floors is the least fun part of the evening. Not only can it be taxing physically, but it's often not done effectively since it's the last thing the cooks do before they leave; they're ready