Every kitchen probably has that steel rod used to “sharpen” knives. But really, that rod is used for honing the edge, not sharpening it. So, the first step is to get your knives sharpened, and for most home cooks, that means once a year. Chad suggests buying a $40 sharpening tool ...
Introducing Japanese steel kitchen knives in a diverse range for all-purpose cooking by “Yakushi Knives”! The sophisticatedly-sharpened edges, balanced with elegant handles, give perfection in every cut you make. Our passion for exceptional craftsmanship and culinary precision drives us to provide yo...
Choil. The choil is the unsharpened part of the blade. It is left at full thickness like the blade spine and is found where the blade becomes part of the handle. Sometimes the choil will be shaped (An indentation) to accept the index finger. It also allows the full edge of the blade...
Handle wise, I have found the steel liners edges much too sharp. I have used some diamond file to smooth them but for a knife that price, it hurts… the fingers too. There is a real hot spot near the axis. In case of hard push cut the blade jimping is also another hot spot. I...
The handle that faces the sharpened side of the blade is referred to as the “bite handle” while the handle on the other side is known as the “safe handle.” Because of how butterfly knives are laid out and configured, they offer a myriad of idiosyncratic opening options where the ...
Most Innovative Pick: It’s easy to look at an outdoor fixed blade knife and think there isn’t much room for innovation. After all, they’re usually little more than just a single piece of alloy that’s been sharpened on one side and then slapped between a set of scales. The Sangin...
Elmax steel is one of the highest ranking steels for edge retention and maintains its popularity with its ability to be sharpened relatively easily. It may not be as easy as the aforementioned premium steels, but after some time and experience you can put a wicked edge on it. Elmax also ha...
as well as preventing your finger from pressing on the lock bar and increasing detent tension accidentally. The blade itself is shorter, 3” to the tip, with a 2.5” cutting edge owing to the large forward finger choil. The Asada has more of a straight profile to the sharpened edge than...
You can cut a pizza in your plate and use it as a steak knife without raising any eyebrows. I use my knives in plates and I know how to avoid to get them dull on the plate ceramic. My mother in law is never putting a knife near my plate, this is how I can spot where I’m ...
Knives should be professionally sharpened once a year by someone who knows what they are doing and the cost is minimal at around $1.00 - $3.00 per knife. On November 06, 2005 at 05:02 PM, jagstyle said... Subject: Re: Let's Cut Through It All Anonymous wrote: As someone who ...