lunes, 5 de enero de 2009

Honing Knives

Knife sharpening grinds the blade while honing is done to keep the edge of the knife straight. Unlike sharpening, which removes material and actually sharpens the blade, honing is more of a “fine tuning” of the blade and should be done often. Most professional cooks "steel" their knives every day. There are several ways to hone your knife, but they all share the same fundamental elements. Draw the entire blade across the honing steel at a 20 degree angle. Use a small amount of pressure evenly across the whole blade as it cuts across the steel.

At a certain point, honing the blade will become ineffective as the blade edge degrades from use (usually several months). At this point it should be sharpened using a sharpening stone or other sharpening tool

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