You have to be sharp in the kitchen, and that goes for your knife as well. America’s Test Kitchen’s Dan Souza shows you the easiest way to keep your knives in good condition.
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Get whetstones…..avg person needs one for a lifetime. 1000 grit stone will resharpen most knives unless damaged or chipped in which case you need a 140-400 grit stone. Buy a 1000 grit stone, and a leather strop to use weekly. If you strop weekly you might only need to do 2-3 sharpenings a year
You can get a sportsman's pocket hone, with a ceramic sharpener, and just have it ready without the risk, expense, or trouble of a big hone. I keep one on a lanyard next to the magnetic knife strip.
My question is – can a freshly sharpened knife match up to a better quality knife? As in, I love my current set but they don’t slice through the paper at all (even though the seem pretty sharp going through food). Would it be better to just sharpen my existing set? Or buy a different knife?
Well done great video
Tried to treat my knife well, just slept with it. Has not much love for me though… ☹️☹️☹️
Don't waste your money on an electric sharpener which are bad for your knives, use the Accusharp (cheap and effective). Use the sharpening steel every few uses or if you like every time you use the knife. All my knives passed the test.
http://www.amazon.com/AccuSharp-1-001-Knife-Sharpener/dp/B00004VWKQ
I want to marry him.
60 sec my ass
very good but paper not hit back
32,000 views and 6 inane comments. Now 7.
@LNER4771
Well, are they sharp yet?!? Don't leave us in suspense!!
@LNER4771
You had better test your knifes to see if they're sharp enough.
I'd better test my knives to see if they're sharp enough.