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As far as I know there is only one solution to the knife sharpening problem: you have to sharpen it yourself. Carbon steel knives sharpen really easily. Buy a
by mikekchar 11y ago
As far as I know there is only one solution to the knife sharpening problem: you have to sharpen it yourself. Carbon steel knives sharpen really easily. Buy a sharpening stone. While it takes practice to do it well, it is not exactly rocket science. I'm sure there are more than a few good videos on the internet. Many people also sharpen with sand paper.
Carbon steel is completely different than stainless steel which is very difficult to sharpen well. That is the entire point of buying a good carbon steel knife. If you send your knife in to the shop to be sharpened, it will basically be dull (or in transit) all of the time.
Also, get in the habit of cleaning your knife and putting it away immediately. I put my knife away at least 20 times when I'm cooking. Never leave it wet -- ever. Keep a towel available. Again, this is the price of a good knife.
- Intermernet 11y agoWow. Thankyou for making me think of my knives like I think of my climbing harness, or skis. I will never leave my knife wet for longer than 10 seconds again. I just went from "Clean every time you cook" to "Clean every time you use".
- jarcane 11y agoFor the sushi chefs I knew, a towel by the cutting board was absolutely mandatory. The chefs wiped their knives after every roll or cutting task, and they were always sharpened every night with a stone like the ones sold on Buttermilk.
- mikekchar 11y agoAbsolutely. One thing I forgot to mention is that most chefs have 2 knives because they find that after you sharpen the knife it leaves a bit of flavour when cutting for 24 hours. So the idea is to sharpen it at the end of the evening and then use the other knife the next day. Personally, I have never noticed it in my cooking but that's probably because I'm not that good.