Best Chef Knives — Six Recommendations
March 21, 2012 331 Comments
WELCOME TO
My Mission Is Simple
168历史查询® 中国福彩中心幸运飞开挺体彩历史记录+飞开艇168体彩结果直播 Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is a key to kitchen happiness!
1) Always use a wooden or plastic cutting board. Never ever chop on glass, steel, ceramic, granite, or anything hard and unyielding. (Check out these John Boos maple boards or this Winco plastic one.)
2) Never use your knives to hack at turkey joints or saw through frozen cookie dough (or anything else frozen for that matter). They’re not chisels or cleavers, but highly-tuned instruments.
3) Never soak them in the sink—or leave them in a puddle of tomato puree. They may be stainless steel, but their super-fine edges are suckers for corrosion.
4) Always wash separately in hot water. Hand-dry only—never leave in a pool of wet. (Fun dish towels anyone?)
5) Ban them from the dishwasher—no matter what the manufacturer’s warranty says.
6) Never store them in a drawer so they can bang around with the riffraff. Always use a knife block or edge protectors.
7) Hone them regularly, the proper way. (I’ll teach you how—it’s easy!)
8) Sharpen them, or get them sharpened, once a year. Maybe sooner if you’re a heavy-duty user.
9) Never ever sharpen them with the can-opener sharpener like your Mom might of had. Either take them to a qualified pro or learn how to use a quality sharpening system.
10) Do not over sharpen. Hone (or steel) instead. (Take a look at my recommended honing steels.)
Sign up for news, updates, and promotions on kitchen knives and everything kitchenistic!
KitchenKnifeGuru Newsletter极速赛车168开奖直播号码、更新极速F1今日赛果+全程赛果一分钟实时直播
Sign up for news, updates, and promotions on kitchen knives and everything kitchenistic!