![]() The main concern here is just to avoid cutting yourself. ![]() My dad uses a sponge with some dish soap and wipes down each side of the blade and handle. Just like you would with a whetstone or honing rod, be mindful of the angles you're holding and pushing the knife with. My dad HAS a sharpening stone, and still prefers to use a plate sometimes because it's so easy to grab and use. If you don't have a sharpening stone, you can also use the rough bottom of a ceramic plate or cup as a surface to sharpen your knife against. This isn't to say that paper doesn't work as a sharpness test (it's also very fun to do), but if you're a knife, it's a test that's very easy to pass.Īnd practically speaking, as long as you’re careful, it’s a lot easier to use your nail than it is to find a piece of paper, especially if you’re a busy chef in a restaurant like my dad.
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