Chef’s Knives: Buying And Sharpening Knives
A chef’s knife is great for chopping and mincing. My knife is my favorite tool in the kitchen. When you buy a chef’s knife, make sure you hold the knife in your hand. There are many brands and one …
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in a real restaurant kitchen? knives get sharpened every 2 weeks
CUTCO all the way, best knives you can buy. Out do any knives you think are? the best.
I think a lot would disagree with you, but if you actually use them, you’re miles ahead of those who buy a fancy set of blades as a kitchen? ornament.
There is no “Best Knife” – I work with cooks that have every different type and shape of knife you can imagine – all are masters with? their specific tool. There are cheap knives, mid-range quality (CutCo), standard quality (Forged) and super-high-end knives (Many Japanese and some German and French knives) – Whatever works best for you.
Chef’s are so pretentious. No mater what grit you use you will have teeth. They get smaller as the grits go higher. Honing rods aren’t a great way and one wrong swipe will roll your edge. Swipe your knives 15-20 times on a leather strop before AND after moderate use, and your knife with quality steel will require sharpening 1-2 times per year since stropping keeps the edge strong. (preventative.) Honing rods straiten the rolled teeth (band aid.) Sharpening rods are retarded too don’t use them.?
I was joking, mostly. You are both wrong and you are both right. A sharpening stone CAN add “teeth” (they’re really very small serrations) to a blade, but only when the? grit of your sharpening stone is relatively low. When you use sharpening stones with a higher grit, you’re actually polishing the edge and removing those tiny serrations. This gives you a very sharp edge, but it doesn’t have a whole lot of bite to it.
Okay, Okay. well, we are talking about sharpening Rods-the ones made from steel;) and i am not talking about those japanese whetstones, but the european stone wheels. They produce the teeth, and when they are whacked out of place after a? while, you reline them with the rod. agreed?
Gotcha.?
Yahoo!?
The idea behind polishing the edge DOES remove these tiny serrations (well it really makes them smaller and smaller).Stone stropping with? high grit stones negates the need for stropping on a leather strop and green compound and using a honing steel (well, at least for the first use or two). Same goes for micro bevels of high grit stones.