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Wow. 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
by Intermernet 11y ago
Wow. 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.