|
||||||
|
Proper technique for steeling your knife, keeping the edge sharp That metal rod thingie that came with your knife set is called a steel or honing rod. Unless you purchased your steel separately, you probably ended up with a medium grooved steel. That’s okay, but a finely grooved steel is better. A completely smooth [...] Here’s a quick Technique of the Week to get us started. You often read that you should sharpen your knife to 20° or 15° or some other seemingly arbitrary number. If you have a standard European-style (German, French or something along those lines) chef’s knife, it probably has edge angles of 20-25° per [...] |
|
|||||
|
Copyright © 2012 An Edge in the Kitchen - All Rights Reserved |
||||||
