When buying knives and other gear consider what you need before you purchase it. When you go into stores you see knife sets with knives to perform each job you can think of. Having worked in the cooking trade for over 20yrs, have begun to notice that of the chefs generally use 3 or 4 knives to perform of the jobs. Thus you are far better off spending your cash on a range of knives, but purchase quality. A good quality knife will maintain it is sharpness edge for more and will be much easier to re-sharpen. When you purchase knives the main thing you should think about Isis it comfortable to use the most important Item on the topic of knives is the perfect way.
This is to sharpen them with steel that is fantastic, do not let them get too blunt because after they have you will have to visit your butcher or an ironmonger to get them re-ground. After this is keeps the edge on your knives using steel. You can get two kinds of steel traditional round steel or even the diamond tip steel that is horizontal. Of the two the diamond tip steel is recommended by us, they are a lot more effective. Maintaining your knife sharp is vital for ease and safety of use. Blunt knives are because of the fact that you need to use pressure when cutting increasing the possibility of this knife slipping, causing one to cut on yourself. In restaurant kitchens you will find steel near because they will be sharpening their knives or 4 times per day. To sharpen your knife place it on the seat in front of you, the best technique is to have a cloth, put the tip of the steel onto the fabric and hold the steel in front of you.
With your other hand take the knife and holding it in a 15 angle to the steel, beginning with the heel of the vortex tubes end closest to the handle draw the knife blade towards you, finishing in the tip. Repeat this procedure until your knife feels sharp and keep repeating this procedure. Using this technique is a lot more accurate than doing it and a good deal safer. A great tip is best for a single individual to sharpen the knives, so they are always sharpened by them. You would never get 1 chef sharpening another chef’s knives. Maynard Harvey is a Gourmet chef with more than 20 years experience in kitchens. He now runs an extremely successful cookery school with business partner Benedict Haines.