No matter how hard the steel, the knife edge will wear down with frequent use. Become a regular customer of someone who knows how to sharpen knives. Chop – sharpen – chop – sharpen – A professional chef uses the honing steel over and over again during a day’s work. For you, it ...
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4."Sharp knives are less dangerous than dull knives." —lidaranis 5."For thick and nice sauces, use the water you cook your pasta with." 6."Taste as you cook. At various stages of cooking, while safe (not raw meat), taste your food as you cook it. This lets you know if you ...