Hey all- KitchenArts is Best of Boston once again! Check out our current stuff at KitchenArts.biz. We're not posting to this blogger site anymore, but you can still comment here or get in touch.

Thanks- Owen and the KitchenArts staff.

7: steels pt. 2



Ok Ok, some real information...How to use a sharpening steel as shown by yours truly. The steel I'm using is a Forschner 12" which goes for $30 or so. It's a good commercial steel, functional but no fancy handle. Steels should be used every week or so (you could go longer, maybe every month if you don't use the knives a ton) and are great because they don't wear your knife down any. When 15 or 20 swipes on the steel don't give you a nice edge, then it's time to get your knife ground. This means whetstones, machines, an aggressive hand held gadget, or professional sharpening like we do here at KitchenArts. (Usually overnight service, $2-$4 per knife. We also do repairs.)

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3 Comments:

At 1:11 PM, Blogger The Faux Press said...

Have been wanting to know how to do that *forever! Thanks.

 
At 2:31 AM, Blogger charfin said...

I really enjoyed this one. It is one of the first of yours that I have seen. I love to learn more about different kitchen tools. maybe a weekly post?

thanks

 
At 11:58 PM, Anonymous adam said...

This was great.

Of course you know you're not really "sharpening" the blade, just "honing" it. Removing all the little waves that accumulate from using it. I love this stuff. Keep it up. It's like FoodTV without the annoying egomaniacs.

 

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