| The problem with most people is that they don't | | | | There are two types of stones a water one and |
| know how to sharpen knives or they just don't | | | | a oil one you use them the same way by putting |
| bother. | | | | either water or oil on them then sharpen the |
| It is so easy and so quick. Just think if you spent | | | | same with a 45 degree angle |
| 5-10 seconds sharping your knife you would find | | | | Some knives hold the edge better than others. |
| less cuts on your hands (a sharp knife is less likely | | | | Always use a wooden or a plastic cutting surface |
| to cut you than a blunt one) and a lot easier to | | | | when chopping and slicing. Glass and ceramic |
| cut though your food. | | | | surfaces are very hard on the edge of the knife. |
| All straight edge knives need to be sharpened | | | | It is good when there are slash lines left on the |
| regularly. When we see a chef on T.V shapening | | | | wooden or plastic surface as that indicates that |
| his knife does it make you green with envy | | | | the knife cut right through your food and found |
| because he makes it look so easy. The fact is it | | | | little resistance even on the board or cutting slab. |
| is easy. | | | | When the sharp edge meets a very hard surface, |
| Knife Tips | | | | such as a glass or ceramic surface, the sharp |
| If you are going to use a steel to sharpen your | | | | edge gets flattened and you will quickly lose the |
| knife, your knife needs to be at a 45 degree | | | | edge of the knife. |
| angle start at the heel of the knife and the tip of | | | | Never put your good knives in the dishwasher. |
| the steel them slowly move the knife down the | | | | Detergents are hard on them, and they could |
| steel. start again on the otherside of the blade | | | | jiggle around, harming the edges. |
| and do the same. Once you are more confidant | | | | Keep those knives sharpened. You will enjoy |
| your speed will increase. | | | | cooking even more when using sharp knives. If |
| Every once in a while, you will need to use a | | | | using a wooden knife holder, place the knife in |
| stone or a knife sharpener (different from the | | | | up-side-down so that the cutting edge is facing up |
| steel) to bring back the edge. | | | | and thus not resting on its own weight. |