Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Knife sharpening


Recommended Posts

I

On 10/18/2020 at 7:43 AM, paulraphael said:

 

Sharpening a knife with that many curves sounds a bit ... advanced! Have you practiced on a more boring knife? Getting the basic moves and feeling with a regular chef's knife, including the ordinary curve at the tip, is the important part. I think once you're comfortable with that, the adjustments you have to make for an oddball knife will be more intuitive.

 

That said, I don't really understand how you'd sharpen a blade that had a really concave belly on a regular stone.

I do understand the basic, though that doesn't mean I can sharpen my knives with a razor's edge. At best, I'd consider myself average with these basics.

Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...