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2015年2月4日 (水) 16:43時点における版
Chef Knife is the knife you that use most often in your kitchen knives set. Use a honing steel: A honing steel, which is that long cylindrical piece of metal all too often mistaken for a sharpener, is in fact applied to realign your knife's blade. Take your knives to a professional sharpener: Do not use a household sharpening machine unless you feel your knife has wronged you in some way and need to be punished. Go for a nice difficult maple board—it's just about the ideal investment you can make just after a good chef's knife. He is also the author of Mastering Knife Expertise He has been profiled in Wine Spectator and the New York Occasions Magazine, and has appeared on the Meals Network.
How Not to Use It: Although a chef's knife may perhaps be the "king of the kitchen," it should not be used to butcher or carve poultry, to eliminate the skin ofvegetables such as butternut squash, or, as some people today have tried, to puncture a hole in cans.
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Van Wyk and Snyder imparted to me an appreciation for custom-produced knives created by artisans, of course, but if you can't locate one of these, there's practically nothing incorrect with going to Williams-Sonoma or a shop with a decent knife shop.
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