Because of my post yesterday about my new knives, I got pointed (thanks André) in the direction of Grocery Guy's blog and his video on the best way to sharpen a knife at home. He offers some fantastic advice and makes the process of sharpening your steel easy to understand. Sharpening your knives at home is initially a bit of a time commitment, but is worth the effort because having good tools makes your time in the kitchen better spent. Oh, and the story of his quest to acquire the Jesus knife is worth the read. It makes me regret not buying myself a vegetable slicer or two when I was in Hong Kong six years ago. Grocery Guy is my cutlery hero
Because of my post yesterday about my new knives, I got pointed (thanks André) in the direction of Grocery Guy's blog and his video on the best way to sharpen a knife at home. He offers some fantastic advice and makes the process of sharpening your steel easy to understand. Sharpening your knives at home is initially a bit of a time commitment, but is worth the effort because having good tools makes your time in the kitchen better spent. Oh, and the story of his quest to acquire the Jesus knife is worth the read. It makes me regret not buying myself a vegetable slicer or two when I was in Hong Kong six years ago. Comments [5]
Reader Comments (Page 1 of 1)
38-18-2007 @ 1:35AM
Grocery Guy said...
I'll have to disagree with the comment about knives being too sharp. What cuts people is bad technique not overly sharp knives.
Pick up La Technique, the CIA Knife Skills book or the first the French Chef DVD set and watch the "Your Own French Onion Soup" episode for her brief explanation of proper cutting techniques.
Once you get used to it and learn to do it well you'll find that you will rarely, if ever, cut yourself again. Even then it will be only a flesh wound on the round of your knuckle.
Now if only I knew any of this before I buried that cheese knife in my wrist...
48-18-2007 @ 12:51PM
Dr. Electro said...
That had to hurt! If not immediately then later during the healing phase.
I love ultra sharp knives. The harder the blade, the keener you can make the edge. It takes longer to really sharpen a super hard knife but in the end it is well worth it.
When I was a stubborn, hard-headed kid of 12, I was determined to fllet a lerge northern pike I had caught all by myself. Mom shoved a paring knife at me and told me to shut up and get out of the way. She was packing to go and didn't want to be bothered.
I cut myself in three places with that stupid, dull paring knife. A kindly fellow in the fish cleaning shed at the same time let me use his Rapala Fis-n-Filet knife. It sliced through that northern like it was cutting hot butter. I was really impressed. As soon as I got my next paycheck I started saving up to buy one of my own.
I finally bought the knife. Of course, years later my brother borrowed it and he claimed that he lost it. I never saw that knife again.
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