It’s knife-sharpening day Chez Zuky, so out comes the old three-sided sharpening stone bec
It’s knife-sharpening day Chez Zuky, so out comes the old three-sided sharpening stone because you know me, I’ve gotta do it by hand, by touch and feel, not using any gadgets with preset angles. I keep my knives extremely sharp because, as the saying goes, a sharp knife is a safe knife, whereas you’re much more likely to force a dull knife, leading to an accident. Some people sharpen with oil but I go for the old Asian method of using only water – lots of water, it can be a bit messy, getting fine steel shavings everywhere (which is why I do it on a rag towel), but for me it’s meditative and relaxing. I spend maybe 7 or 8 minutes on each knife, finding the just-right angle and rhythm and motion and sound, going from the coarser surface to the smoother finishing one, and at the end of the day it’s nice to have your most important cooking tools well-maintained and ready to go. -- source link
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