- Thread starter Koreano
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Sharpening knives and scissors.
The hot knife brand nowadays is Shun.. Not a fan of Global handles or the price tags. One of the head cooks I worked with used a $30 Paula Dean knife set. I ended up getting my dad a set for Father's Day right before her empire imploded. At home, I mostly use cheap $10 deba style knives from Bed Bath and Beyond. I forget the brand.
heh heh, i used victorinox since the 80's and still love them.
http://www.amazon.com/Victorinox-47...m_sbs_k_5?ie=UTF8&refRID=1JXWMYWE6W76G9BGDD6Y
that my favorite knife easy to sharpen on a stone or grinder or steel. probably easy on a teacup also.......
http://www.amazon.com/Victorinox-47...m_sbs_k_5?ie=UTF8&refRID=1JXWMYWE6W76G9BGDD6Y
that my favorite knife easy to sharpen on a stone or grinder or steel. probably easy on a teacup also.......
I use my Spirooli as much as my knives along with my mandoline slicer:
Paderno World Cuisine A4982799 Tri Blade Plastic Spiral Vegetable Slicer 2 - YouTube
Squash, carrots, red onion, red peppers, mushrooms mixed in with some pasta and Thai Peanut Sauce.
Paderno World Cuisine A4982799 Tri Blade Plastic Spiral Vegetable Slicer 2 - YouTube
Squash, carrots, red onion, red peppers, mushrooms mixed in with some pasta and Thai Peanut Sauce.
love global handles. and love shun blades. when miesposo bought our knives i was b**ching until i used one of them. wow. really, what a difference. for bread we have wusthof. no idea how to sharpen the serrated blade, any tips?
You need either a round ceramic sharpening stone rod or the sharpener with disks. I use a cheap offset knife from a restaurant supply store. It should stay sharp if you're only using it for bread. Maybe it's the salt air? I used mine for over ripe tomatoes.
The next knife I get will prob be a good 8" cleaver and then a butcher's cimeter for breaking down large cuts of meat.
The next knife I get will prob be a good 8" cleaver and then a butcher's cimeter for breaking down large cuts of meat.
"dv" you are very lucky, the only "Dominican" in your house is your "Esposo"!!!!!
And he doesn't use your "Good Knives" as a "Can Opener", or a "Screw Driver", or a "Multi-Tool"!!!!!!
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And he doesn't use your "Good Knives" as a "Can Opener", or a "Screw Driver", or a "Multi-Tool"!!!!!!
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i kid you not, when we went home for vacation i wrapped the knives in a towel and put them in a wardrobe so the guy who was taking care of our place did not use them.
I would need a very "Big Towel" to "Wrap My Entire House" when I go on "Vay K"!!!!!!!!
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I lock up half my kitchen stuff when I leave, so I can identify. Our maid cannot use a can opener, no matter how many times I've showed her. She comes to me with the can and the opener each time, as I've told her to never use one of my knives.
As far as sharpening knives and scissors, Mr. AE uses a stone, I use a thingy I bought from QVC.
Scissors, I thought, have to be sharpened by someone who knows what they are doing. Am I correct that barbering/haircutting scissors have a special angle they have to be sharpened to?