Go to the Article: The Benefits of Sharp Knives
I have always used an oil stone or a plain Norton stone for sharp results, and now also have a diamond steel. Do you steel a knife after using wet stone?
Came back to this video because I just made the Salmon 104 and when trying to remove the skin using my Shun 6inch boning knife, I didnt remove the skin with ease. My thoughts are that my knife wasnt sharp?? thoughts?
Allen, you'll find the answer in our forum: http://forum.chefsteps.com/dis...
Thanks Chris Young after posting this, I thought it would be better seen as a separate thread on the forum. This site Rocks!!
Great videos and website. This in particular is one I preach at both work and school (Culinary school senior) keep it up guys, KCCO.
My mother-in-law says our knives are "scary sharp"; I'm so proud.
Cool. Remember scary sharp = safer knives because they're less likely to slip off the surface of the food and land on your fingers.
That's exactly what I told her. :)Buy the way, the link back to discussion from the email notification of a reply isn't working. Goes to:"The page you were looking for doesn't exist.You may have mistyped the address or the page may have moved."Still, love the site. Started learning sous vide techniques a couple of years ago through egullet, Douglas Baldwin, etc., but the better organization and videos here are a real treat.
Carol — Thanks for the bug report. This one has cropped up and we thought it was eliminated. We'll get on it.
Where can you get good sharpening stones and how much do the run, also do you need to get a set with different grades?
Where do you show your knife sharpening technique?
Do y'all have anything for single bevel knife sharpening? I have a suji and can barely get an edge close to out of the box
I also would like to know or better watch a movie how to sharp japan single bevel knife like sashimi.:)
I have a troubleshooting question, After i sharpen my chefs knife at roughly a 16 degree angle, it goes what i consider dull almost instantly after use. After sharpening though my knife is razor sharp. I use a 1000 grit stone to 8000. Any advice?
This is not about this class but I need help about purchased classes. On April 11, I have purchased three classes and until now none of those can be accessed. I tried to locate you contact information but I found none. I really need help so please let someone contact me at chef_gai@yahoo.com asap. Thank you
The best kit ever: http://www.epicedge.com/shopexd.asp?id=91905
We'll be contacting you shortly, thanks!
thanks for the help
Oh, come on! How disingenuous was that "dull" knife on the tomato? No knife is going to go easily through a tomato if you just press down on it with the blade! Stop making things deliberately fail just to make a point, when it doesn't prove your point to do it wrong. Show it against a piece of paper (horrible to knives, I know, but...), again, using a slicing motion, like the knife WAS DESIGNED FOR!!! show us that it's dull by how jagged the cut is. Then sharpen the knife and show how clean the edge is when it slices the paper.
That tomato trick is used on late night infomercials to bilk the ignorant masses out of their 24.95 in three easy installments, let's leave the fakery there, where it belongs, yeah?
My Kotetsu's can push cut through a tomato skin easily when they are sharp. Otherwise they look just like that . Slicing and chopping are two completely different actions. See the Raw Craft video on Youtube with Bob Kramer and Anthony Bourdain.
Sadly, I doubt many of the knives in my kitchen could pass that test right now, so it might be time for a good honing or trip to my favorite sharpener. Speaking of honing, we've shown you how to do that before, but Kramer has videos on how to properly hone or stone a knife as well, if you're looking to perfect your technique.[ technic desk
is it recommended to hone Japanese knives on a honing rod and if so what do you recommend?I thought with the 70/30 angle it was not good to hone on a steel.
Sharpening knives is important, in fact this article about the importance and benefit of knife sharpening greatly supports it as well. I really like what chefsteps say about this and also the great vids (although the audio is a bit low quality). Somehow gives people a good awareness to sharpen knives. Some people doesn't even bother sharpening knives, they think sharpening tools are just too pricey and not worth it.
