The most old-school way to sharpen a knife, a whetstone is a flat, rough stone that works like sandpaper as you slide the blade across it. You can get absolute precision and customize your blades to the exact shape you like, but it takes practice to hold the knife at the correct angle...
describing why it was so necessary for wood-cutters to place in the time to hone their sawso that it minimized at a higher manufacturing price. The exact same holds true of slicers; the sharper the blade, the much better. By taking the time to refine and likewise effectively look after ...
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 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.
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...
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...
This formula is often included in the materials that accompany a well-constructed knife or are stamped on the blade. Two standard steel recipes used for kitchen knives: X50 CrMoV15,also known as 1.4116 steel, often used in high-end German knives that sharpen to 56 to 58 on HRC....