12/9/2019 0 Comments HTK Knife SharpeningToday we’ll be showing you the three essential knives you’ll find in a home kitchen and how to safely sharpen them the first knife we’re gonna use is called a chef’s knife this is a 10-inch knife they also come in other sizes where I personally recommend the 10-inch I feel the 10-inch has more functionality because you can cut larger items such as watermelons or large roasts with a smaller knife you would have to cut around or make multiple cuts to get the job done ensure the knife is stainless steel.
German steel is preferred by chefs but overall the general rule is that the steel must be rigid and cannot have any flex flexible knives when sharpened tend to dull quicker than stainless steel and lose more metal throughout its life with German steel this is less of an issue the second knife we’re going to use is the paring knife this is used for detail work with small items chefs use this knife for peeling such as an apple you can also use it for cutting tops off strawberries and things of that nature the last knife we’re going to use as the boning knife these come in two different varieties the rigid version and the flexible version the rigid knife is designed for red meats or pork or chicken the flexible knife is designed for fish because the flesh of the meat is a little more delicate and so having the extra flexibility really helps out. Best knife sharpening tool so now that we’ve described the three essential knives I’ll demonstrate different ways to care for them the easiest tool used to sharpen knives is called a honing steel a honing steel doesn’t actually sharpen a knife rather it hones the edge that’s already there there are multiple methods to accomplish this but I’ll explain the most efficient way run your knife at a 15 degree angle down the length of the honing steel then hone the other edge of the knife and repeat on both sides to ensure safety perform the sharpening away from you. While still sharpening at a 15 degree angle down both sides of the blade repeat the sharpening on both sides a few times until you feel that the sharpening is complete test the new refinement and repeat as necessary honing both sides to test the sharpness of the knife stroke your finger perpendicular to the blade don’t stroke your finger parallel to the blade because you will cut yourself ensure you stroke your finger perpendicular to the blade lightly to feel how sharp the knife is what you’re trying to feel for is called a burr when a knife gets dull the knife edge will actually curve in on itself creating a burr it’ll make the knife dull feel the sharpness of the knife make sure there is no burr there.
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12/9/2019 0 Comments Common Knife Sharpening DevicesBesides your stone and your steel; there are other products out on the market. There are tri-stones that come with three different stones, with three grades of abrasives. A newer technology is diamond stone. This is actually a piece of form plastic that has diamond in a metal mesh on top. These are great. They actually work faster than a conventional stone, but they cost twice as much; not quite as cost effective. Another really good product out on the market is called the Lansky system.
There are different variations on this system. With this, you actually clamp the knife in this little jig, and this jig holds the knife at the same angle, so you don’t have to worry about concentrating on the angle. Pocket knife sharpener got the attachments; it’s got the angles already in it. We’ve been doing this set at a twenty, so I’m, going to go ahead, and stick it in at twenty degrees. Basically, you can just rub it in circles; right down that edge. Whatever you do to one side, you need to do to the other. This will get it sharp, but after you use this system, again; you need to go to the leather strop, and finish off stropping it. You want to avoid any kind of apparatus that you drag your knife through. This will put a really blunt edge on it, and most of these things are carbide. They end up taking off metal at a really blunt angle. You will get a burr up there that you can use like a saw, but it takes off too much metal, and applies the wrong angle. So you want to avoid anything that you have to drag your knife through, or you drag down the edge. |
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