The Knife For You
5 Characteristics that make a good knife
These Characteristics listed here are explained further down the
A note from the chef:
You are much safer using a sharp knife than you are with a dull knife. When using a sharp
knife the blade pierces through the product you are cutting. When using a dull knife you
are tearing or crushing the product. When doing this you take more of a risk of your hand
slipping off the blade and into the path of the knife
Sharpening stone, usually consists of at least a rough and a smooth side,
sometimes a finer side their is wet stone or oil stone and these
are also available with diamond chips. These are probably the
most common and most inexpensive however they require
the most skill to use. It is not difficult but does require more
efforts than the electric sharpener.
Electric knife sharpener - these are a bit more pricey, however there is
less effort and skill.
Keeping the edge to the knife
Steel, this keeps the blade sharp by removing the "burr" that
develops. As the edge of the knife is used it gradually moves.
The steel keeps it in the center. That is why people
mispercieve that using a steele sharpens the knife.
Using a steel - hold the steel so that the blade of the knife will
be running away from your body, with the opposite hand you
hold the knife. At approximately a 25 deg. angle slide from the
handle to the tip, the blade along the steel.
harder and less likely to change its shape.This is important when dealing
with an edge, such as the edge of our knife. Stainless steel is less likely to
keep an edge because it is softer and more likely to change its shape.
Stainless steel knives need to be continually sharpened.
continuous from the tip of the knife through the entire handle of the
knife it could break off at the handle during rigorous use.
the blade and the handle
expensive. This becomes personal preference, these knives are very good.
However not everyone can afford this kind of cash for something they
use every so ften.There are knives made of a high carbon with the blade
through the handle with high carbon steel that are not highly priced.
Even with a stainless blade if you are prepared to sharpen it each time
you use it you could work with that.