Step #1.
Do not do this.
[YOUTUBE]http://www.youtube.com/watch?v=9bx_PkNIfK4[/YOUTUBE]
Do not do this.
[YOUTUBE]http://www.youtube.com/watch?v=9bx_PkNIfK4[/YOUTUBE]
Mr.Ouch you have shown us how not to sharpen knives . now will you be showing us how we should sharpen them??
Nick
That's right. Alton Brown has just given some of the worst possible advice, for the simple reason that he doesn't know any better. He's a great guy with a compendious knowledge of food, but he can't cook without a clock and a thermometer, and his advice on knives should be avoided.
I am still confused, so how are you supposed to sharpen a knife.
And what is your opinion of Henckels & Wusthof brand?
The japanese steel is hard to beat, holds an edge longer, blade is usually thinner, making the knife lighter, etc. The downside is that they can be hard to sharpen at times as the steel is very hard (depending on the steel used).It comes down to what you like, can afford and can get.The german knives are good, but there is a reason the pros are slowly going japanese.
The japanese steel is hard to beat, holds an edge longer, blade is usually thinner, making the knife lighter, etc. The downside is that they can be hard to sharpen at times as the steel is very hard (depending on the steel used).It comes down to what you like, can afford and can get.The german knives are good, but there is a reason the pros are slowly going japanese.
Mr.Ouch you have shown us how not to sharpen knives . now will you be showing us how we should sharpen them??
Nick
Well not for nothing the topic is called "How to sharpen a knife" not how not to sharpen a knife
Nick
SO don't take my knife to a pro?
Well I was going to pay you 500,000 Bhat to take care of my knives but well not anymore.
SO don't take my knife to a pro?
And what is your opinion of Henckels & Wusthof brand?
High quality. But one thing that was nailed to a T in teh Alton clip was that the best knife is the one that feels the best in your hands. Of course, there is a minimum floor of quality required. It is difficult to beat that cold german carbon steel, though the japanese can be competitive.
The japanese steel is hard to beat, holds an edge longer, blade is usually thinner, making the knife lighter, etc. The downside is that they can be hard to sharpen at times as the steel is very hard (depending on the steel used).It comes down to what you like, can afford and can get.The german knives are good, but there is a reason the pros are slowly going japanese.
Hmmm. I like the German knives because they are heavy.
Tim