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  • Knife Sharpening Tutorial

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    cut finger with knife, cutting knife, crinkle cut knife, cut knife, kitchen knives, fixed blade knives chef knives, folding knives, strider knives, ceramic knives, cooking knives, pocket knives, ontario knives zero tolerance knives, easy cut knife, military knives, knives and pens cheap knives pain hurts like a cut from a beautiful knife utility knives survival knives cut with the kitchen knife pen knives army knives tops knives cutting knives laguiole knives chefs knives types of knives culinary knives knives kitchen buy knives discount knives neck knives esee knives spyderco knives knives ship free throwing knives knives for sale cool knives camping knives handmade knives knife cut tramontina knives buck knives kiwi knives gerber knives boker knives carbon steel knives bowie knives how to cut knife

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    Attribution Non-Commercial (BY-NC)
    Téléchargez comme PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    166 vues4 pages

    Knife Sharpening Tutorial

    Transféré par

    csj879896111
    cut finger with knife, cutting knife, crinkle cut knife, cut knife, kitchen knives, fixed blade knives chef knives, folding knives, strider knives, ceramic knives, cooking knives, pocket knives, ontario knives zero tolerance knives, easy cut knife, military knives, knives and pens cheap knives pain hurts like a cut from a beautiful knife utility knives survival knives cut with the kitchen knife pen knives army knives tops knives cutting knives laguiole knives chefs knives types of knives culinary knives knives kitchen buy knives discount knives neck knives esee knives spyderco knives knives ship free throwing knives knives for sale cool knives camping knives handmade knives knife cut tramontina knives buck knives kiwi knives gerber knives boker knives carbon steel knives bowie knives how to cut knife

    Droits d'auteur :

    Attribution Non-Commercial (BY-NC)
    Téléchargez comme PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
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    Knife-Sharpening Tutorial By Rhomylly Forbes, eHow Contributor

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    Ironically, a sharp knife is a safer knife. Any experienced cook will tell you that a sharp knife is actually much safer to work with than a dull knife. The inevitable kitchen-knife cut is more likely to be much more shallow and clean when delivered by a sharp knife. Dull knives require the cutter to push harder through the meat or vegetable, resulting in a deeper

    cut to the hand. Keeping your kitchen knives sharp makes food preparation simpler and also saves time. Related Searches:

    Diamond Razor Edge Blade Sharpening Stones

    Difficulty:

    Moderately Easy Instructions Things You'll Need


    Sharpening Stones Leather Strop (optional) DullKnives Safety Gloves Compass Honing Oil (optional) Water

    1.
    o

    1 Assemble a collection of sharpening stones. Knife-sharpening stones, such as sandpaper, come in different grit gauges. If you are going to make a habit of sharpening your own knives, you will need

    a minimum 200-grit stone, a 600-grit stone and a 1200-grit stone or a leather strop.
    o

    2 Examine your knife carefully. Check the cutting edge of your knife for nicks or other damage that may have occurred through use. You will need to smooth out those problem areas as part of the sharpening process.

    3 Start with a lower grit stone. Use a 200-grit stone to begin sharpening a very dull knife or one with nicks and other signs of cutting-edge wear. If your knife came with care instructions, those instructions should tell you at what angle to hold the knife blade against the sharpening stone. If not, remember that a paring knife has a sharper angle than a cleaver or other chopping knife. Use a compass to determine the correct angle. Put on the safety gloves and wet the knife with honing oil or water. Draw the knife against the stone until the imperfections are smoothed out and the knife looks slightly sharper.

    4 Switch to a higher grit stone. Pick up your 600-grit stone and continue sharpening until the edge is smooth and sharp. You may

    have added tiny, even scratches to the blade with your 200-grit stone. The 600-grit stone should remove those scratches.
    o

    5 Add the final sharpness. If you truly need an extra sharp knife, give it a final sharpen with a 1200-grit stone or a leather strop, like the ones that are used to sharpen single-edge razor blades. Continue at the same angle you established at the beginning. buy Kitchen & Dining tool ? use this link ( http://amzn.to/wQb18i save you up to 50% in amazon. )

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