03-15-2017, 03:32 PM
Grepper,
I was sitting in the dentist lobby below one of the too many television sets. I normally tune it out, however, the program was Ina Garten, the Barefoot Contessa, a cooking show. Ina made something with folded dough. She recommended cutting it with a sawing motion to avoid crushing the dough.
Smooth or toothy? I believe a skilled sharpener should be sensitive to the intended use of the knife or knives. Just as a wood worker uses both chisels and saws, a chef should have different knives optimized for different cutting functions.
My ceramic "steel" adds nice tooth.
Ken
I was sitting in the dentist lobby below one of the too many television sets. I normally tune it out, however, the program was Ina Garten, the Barefoot Contessa, a cooking show. Ina made something with folded dough. She recommended cutting it with a sawing motion to avoid crushing the dough.
Smooth or toothy? I believe a skilled sharpener should be sensitive to the intended use of the knife or knives. Just as a wood worker uses both chisels and saws, a chef should have different knives optimized for different cutting functions.
My ceramic "steel" adds nice tooth.
Ken