What is the Sharp Buy
Mar 06 '00
Mr.Culinary, a Professional chef for over 15 years I have seen and used countless knives. So why do so many exist?, so many different varieties, I could not tell you. Maybe it's our need as humans to always try to make it better, make it cheaper, do it different or sell more than the other guy. At any rate, cutlery is fairly simple. If you own a 10" French knife or Kitchen knife, a Pairing knife with a 3 to 4" blade, a boneing knife and a serrated knife it is possible to make or cut any item that a professional would. What is important is that you get a knife with a good firmly riveted handle, preferably high impact plastic. Low carbon steel will stay cleaner and stain less but high carbon will get sharper, but the edge will not last as long. A good diamond sharpening or honeing steel is required and also a 14 to 18" sharpening steel. There is a difference. The honeing steel actualy hones or removes steel while the sharpening steel only straightens out the roll over on the edge. Remember, a knife unused is like a fish out of water. It dies (the edge that is) If you keep knives in the droor, separate them with thick terry towels to preserve the edge. the Henkle line and Trident lines are both very reputable lines of Cutlery, you will pay a bit more but these knives if kept properly will last and cut a lifetime.
Mr.Culinary
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Epinions.com ID:
mrculinary
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Location: San Clemente, Ca
Reviews written: 33
Trusted by: 5 members
About Me:
I am charged by creating things from scratch.
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