Draw the knife toward you, from heel to tip, in light, even strokes.Hold the heel of the blade at a 20 degree angle against the stone.Depending on the type of stone, drizzle oil or water across. ![]() To use a stone to sharpen whenever your blade begins to dull: Note that in order to properly maintain the edge on your knife, you will need to both sharpen (using a stone, the blade is reground and its edge is restored) and hone (using a steel to remove microscopic broken pieces and realign the remaining ground edges). Not only does a sharp knife ease your cutting but it also helps you avoid cutting yourself. To begin, ensure that you are using a quality knife that is maintained sharp. I agree!īut before you worry about all of these, foundational to all great cooking is skillful use of a knife. ![]() Michael Ruhlman (renowned author) has a great blog post explaining why many of these and others are his favorite tools.
0 Comments
Leave a Reply. |