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11-14-2016 01:54 PM
I've never had to sharpen my knives. I guess I would consider my knife skillz average.
I have...
butcher knife-Ginsu
carving knife-Eversharp Pro
steak knives (8) - " " "
The above I've had for 30+ yrs and all are still sharp since the day I originally purchased them.
My S.O. who does all the cooking when he's at my place loves my Eversharp Pro knives. He says they are so sharp, they can cut a single spider web right down the middle w/o disturbing the spider. He is always amazed that I've never sharpened them in all the years that I've had them.
"Never argue with a fool. Onlookers may not be able to tell the difference."
11-14-2016 06:27 PM
11-14-2016 06:33 PM
Along with not being able to play the piano, my one regret is my poor knife skills. I so love watching the chef's on cooking shows blow through an onion or any other vegetable for that matter. I have gotten better but I am still lacking in that area.
My knives are by Victorinox and I love them and they definitely work better when they have been sharpened but I am ashamed to say the knife that gets the most of a workout in my kitchen is a small, serrated paring knife from Ikea . . .
11-14-2016 08:50 PM - edited 11-14-2016 08:54 PM
@CelticCrafter wrote:I wish I could find someplace local where I could get my knives sharpened. I'm just not that good at it. I try and they are good for a while just not as long as when you first buy them.
I have a set of Wusthof.
The Chef's Choice electric sharpeners do a great job! I read the instructions carefully and have watched some YouTube videos as well. The one I have now has three slots for grinding, putting on a new edge, and polishing/stropping. It has a 20 degree edge angle and is for German knives. SOME of the newer ones have a sharper Asian edge of 15, but yours probably are 20 degrees.
The one I have wasn't awfully expensive but does a very very good job! I'm now getting a new one that works on my Asian knives with 15 degree blade edges.
Also, a local butcher shop or kitchen store may have someone that comes in occasionally. Our local Williams-Sonoma has someone who does this. CHeck around at any meat counter and you might find someone. Try ONE knife first! LOL!!!
11-14-2016 08:56 PM - edited 11-14-2016 08:58 PM
@momtochloe wrote:Along with not being able to play the piano, my one regret is my poor knife skills. I so love watching the chef's on cooking shows blow through an onion or any other vegetable for that matter. I have gotten better but I am still lacking in that area.
My knives are by Victorinox and I love them and they definitely work better when they have been sharpened but I am ashamed to say the knife that gets the most of a workout in my kitchen is a small, serrated paring knife from Ikea . . .
I will admit to having bandages on all my fingers but one at a New Year's party after I got my first GOOD knives for Christmas--and to my horror everyone I met asked me what had happened! I have come a long way from that, but I am lacking in the knife skills too, but am far better than when I was 30 years younger! Jacques Pepin is the best!!! He can whip through an onion faster than a Cuisinart! And he still has fingers!!!
I did finally learn the pinch grip and feel that on big knives that is more secure, but I had to get used to it. I used to cut like that Farm house woman, Nancy Fuller, with my index finger on top of the blade.
11-14-2016 09:09 PM
@Sooner wrote:
@momtochloe wrote:Along with not being able to play the piano, my one regret is my poor knife skills. I so love watching the chef's on cooking shows blow through an onion or any other vegetable for that matter. I have gotten better but I am still lacking in that area.
My knives are by Victorinox and I love them and they definitely work better when they have been sharpened but I am ashamed to say the knife that gets the most of a workout in my kitchen is a small, serrated paring knife from Ikea . . .
I will admit to having bandages on all my fingers but one at a New Year's party after I got my first GOOD knives for Christmas--and to my horror everyone I met asked me what had happened! I have come a long way from that, but I am lacking in the knife skills too, but am far better than when I was 30 years younger! Jacques Pepin is the best!!! He can whip through an onion faster than a Cuisinart! And he still has fingers!!!
I did finally learn the pinch grip and feel that on big knives that is more secure, but I had to get used to it. I used to cut like that Farm house woman, Nancy Fuller, with my index finger on top of the blade.
Oh my goodness @Sooner you have to hear me laughing all the way by you as I am so guilty of the index finger on the knife move . . . yikes, I wish I could break myself of that habit but try as I may it just doesn't work for me . . . sigh.
In order to console myself, I blame the fact that I am rather vertically challenged and my countertops are not so I do not have the proper angle to properly chop veggies . . . I firmly believe that if I was taller or my countertops shorter my diced veggies would be perfect . . . please work with me on this . . . tee hee!
And ps, there is a great Top Chef episode showcasing basic kitchen skills including dicing an onion that proved to be more than problematic for one of their contestants . . . to say I enjoyed that clip is an understatement . . .
11-14-2016 09:13 PM
I am vertically challenged as well. We live in a house with extra high countertops--even in the bathrooms! Yes, I DO feel your pain here!!! My husband is literally one foot taller than me and doesn't understand my problems AT all!!!!
Try the pinch grip on a big old chef's knife and go slowly, It helps with chopping veggies when you get the hang of it. So far, no more band-aids at parties!!!! LOL!!
11-14-2016 09:20 PM
My knife skills are not good and I don't have good knifes. I am the person whio will grab a steak knife to cut things besides steak. I took a group of students through an introductory kitchen skillls class at the Vo-tech, and the knife unit was the hardest. To cut everything quickly and maintain uniformity is tough.
11-14-2016 09:22 PM
11-14-2016 09:25 PM
@Sooner wrote:
I am vertically challenged as well. We live in a house with extra high countertops--even in the bathrooms! Yes, I DO feel your pain here!!! My husband is literally one foot taller than me and doesn't understand my problems AT all!!!!
Try the pinch grip on a big old chef's knife and go slowly, It helps with chopping veggies when you get the hang of it. So far, no more band-aids at parties!!!! LOL!!
Thanks for your tips @Sooner and I will try them. I do find using that technique on a larger knife does lend itself to the pinch grip, I just need to keep training myself to do so.
As for band-aids, I have been rather lucky in terms of only nicking a fingernail. I save the band-aids for my forays into the world of mandolines . . . suffice to say it doesn't always go well but I have learned my lesson(s).
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