「Longhorn Steak Knives Review」の版間の差分
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| − | + | If the only appliances in your kitchen are an old [http://Www.Todowiki.com/index.php?title=Quality_Steak_Knives_Review toaster] and a hand-me-down set of dishes, it is time to enhance your kitchen game. Those are each mediocre, I have a $1200 Masamoto Honyaki Gyokuseikou Kyoumen Sushi knife which I like to rub obsessively on a damp stone for hours a day until I can see myself sitting alone in the blade edge.<br><br>Sharp square angles on several of the knife handles and blade spines have been a prime instance of this. The maker initially developed the knife for chefs and food business pros with the assumption that such customers would be preserving the edge on a sharpening stone. Going forward, we'll sharpen this knife on our winning Asian knife sharpener (see testing in related content).<br><br>And with the comparatively soft steel employed in kitchen [http://world-of-dungeons.fr/ency/Serrated_Steak_Knives_Review Steak Knives (set Of 4) Gourmet By Wusthof], and the salty and acid materials they are [http://24-7.london/ads/best-steak-knives-cooks-illustrated/ applied] on, the knife did not keep sharp for long. Their recommendation is for cheapo soft steel knives (Calphalon) that can not hold an acute polished edge and thus fall back on a additional jagged edge to give additional sawing and tearing action.<br><br>Tina makes use of a six in. although I find the eight in. allows me to grip the knife just forward of the bolster with my forefinger and thumb without the need of discomfort (the six in. is slimmer so the back of the knife digs into the side of my knuckle). <br><br>On the other hand soon after a few months all the knife blades are displaying indicators of a serrated edge exactly where the edge appears to just be poorly sharpened. A year on and I am acquiring myself a new set of knives AND sharpener, my knife edge resembles a ploughed field! Then there was the concern on smaller blades you could not get the knife that close to the sharpening blades so not all the knife was [http://www.iconicwebdesigns.com/nextbigidea/groups/cooks-illustrated-best-steak-knives/ sharpened]. Finally DO NOT USE THAT Generally - it appears to get rid of quite a lot of metal, so only use if your steel is not performing the organization any longer or on older less expensive blades. | |
2015年2月4日 (水) 23:07時点における最新版
If the only appliances in your kitchen are an old toaster and a hand-me-down set of dishes, it is time to enhance your kitchen game. Those are each mediocre, I have a $1200 Masamoto Honyaki Gyokuseikou Kyoumen Sushi knife which I like to rub obsessively on a damp stone for hours a day until I can see myself sitting alone in the blade edge.
Sharp square angles on several of the knife handles and blade spines have been a prime instance of this. The maker initially developed the knife for chefs and food business pros with the assumption that such customers would be preserving the edge on a sharpening stone. Going forward, we'll sharpen this knife on our winning Asian knife sharpener (see testing in related content).
And with the comparatively soft steel employed in kitchen Steak Knives (set Of 4) Gourmet By Wusthof, and the salty and acid materials they are applied on, the knife did not keep sharp for long. Their recommendation is for cheapo soft steel knives (Calphalon) that can not hold an acute polished edge and thus fall back on a additional jagged edge to give additional sawing and tearing action.
Tina makes use of a six in. although I find the eight in. allows me to grip the knife just forward of the bolster with my forefinger and thumb without the need of discomfort (the six in. is slimmer so the back of the knife digs into the side of my knuckle).
On the other hand soon after a few months all the knife blades are displaying indicators of a serrated edge exactly where the edge appears to just be poorly sharpened. A year on and I am acquiring myself a new set of knives AND sharpener, my knife edge resembles a ploughed field! Then there was the concern on smaller blades you could not get the knife that close to the sharpening blades so not all the knife was sharpened. Finally DO NOT USE THAT Generally - it appears to get rid of quite a lot of metal, so only use if your steel is not performing the organization any longer or on older less expensive blades.