There's a knife sharpening conversation going on at IFA between Ezra and Matt which is apropos because I just bought myself a Christmas present of a Shun 8" Chef's knife and a honing steel.
While it's clearly a HAWSOME knife, it mainly demonstrated how dull our other knives are... we desperately need to take our other knives out to be professionally sharpened (Tags in Porter Square will sends them out for readers in the Cambridge area), but we also need to use the honing steel twice a month to keep the edge straight enough to between sharpening trips. Here is Alton Brown demonstrating proper use:
Doesn't seem like rocket science... so hopefully something I can handle.
While it's clearly a HAWSOME knife, it mainly demonstrated how dull our other knives are... we desperately need to take our other knives out to be professionally sharpened (Tags in Porter Square will sends them out for readers in the Cambridge area), but we also need to use the honing steel twice a month to keep the edge straight enough to between sharpening trips. Here is Alton Brown demonstrating proper use:
Doesn't seem like rocket science... so hopefully something I can handle.
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