Chef Keith Snow of Harvest Eating.com demonstrates how to sharpen your knife in this quick video tip.
Duration : 0:1:6 Views : 6934.
Quick Tip: Knife Sharpening
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Chef Keith Snow of Harvest Eating.com demonstrates how to sharpen your knife in this quick video tip.
Duration : 0:1:6 Views : 6934.
September 5th, 2007 at 2:39 pm
quick and easy
quick and easy
October 25th, 2007 at 6:07 am
luv ur tips n …
luv ur tips n recipe mr snow…
November 22nd, 2007 at 12:23 am
Not for sharpening, …
Not for sharpening, but for straightening?? A steel is primarily used for removing the burs from your knife blade which occur after using a sharpening stone. Also, if used frequently it can of great use to the upkeep of the edge on your knife blade (yes, by sharpening it) so that you rarely need to use a stone. I have had many knives that haven’t seen a sharpening stone in years because of the proper use of a steel to, you guessed it, sharpen it!
November 22nd, 2007 at 12:25 am
Next, 22 degrees …
Next, 22 degrees seems like a rather arbitrary angle. The angle at which to sharpen a knife is determined by two main factors.
One: Quality of steel used in knife construction. The stronger the steel you have, the higher the angle of sharpening it will be able to hold. Generally, you want the highest possible angle to achieve the sharpest edge.
November 22nd, 2007 at 12:26 am
Two: Manufactured …
Two: Manufactured factory angle. Many premium knife companies sharpen their knives at differing angles from one another. Fox example, Global manufactures knives which are sharpened to 15 degrees at a 70:30 inside:outside ratio. If you sharpen you knife to anything but what it was originally configured to you will either a) never truly achieve the sharpest knife possible, or b) have to have it re-machined (or perhaps laser sharpened) to the angle you desire.
November 22nd, 2007 at 12:27 am
Now, let’s not …
Now, let’s not forget about offset inside/outside sharpening ratios. I mentioned that Global sharpens to a 70:30 inside:outside ratio. This creates an even sharper blade without taxing the steel past its maximum angle. How?
Ok, so you’re right handed and have a knife sharpened 70:30. The inside edge has received 70% of the sharpening, and the outside received 30%
November 22nd, 2007 at 12:29 am
? If it seems a …
? If it seems a little unclear, grab a piece of paper (this is how it was first explained to me) and fold it to represent what happens when one side is sharpened further up than the other. The difference is quite amazing. Try it out next time you’re putting knife to steel, the knife will regain its edge much faster. In addition to being sharper with an offset ratio, if your outside edge is the lower side, it will aid in pushing the food out and away from your blade.
November 22nd, 2007 at 12:29 am
Because of this, …
Because of this, the inside edge will extend up considerably further than the outside edge. Now, even though the inside and outside edges have been sharpened to the same angle, from where they meet at the bottom of the edge to where they part at the top of the edge is narrower than if it were a 50:50 ratio and therefore sharper. Make sense?
November 22nd, 2007 at 12:35 am
Great for things …
Great for things like chives and scallions.
There you have it! Sharp blades are key to a being a safe and talented cook. Whether it be at home, at work or on your tv show.