Check out Bas Rutten's Liver Shot on MMA Surge: bit.ly In this video, Chef Eric Crowley, owner of the Culinary Classroom in Los Angeles, shows us how to sharpen a knife with a combination stone. Step 1: Identify Your Sharpening Needs --------------------------------------------------------------------- A combination stone typically has two sides. One side is a dark grey, which is like a coarse grit sandpaper. The other side is a light grey, which is like a fine grit sandpaper. * If your knife is very dull, then you'll want to use the dark, coarse side first. Then, you'll flip the stone over and use the light, fine side. * If your knife is only somewhat dull, you'll only use the light, fine side. Step 2: Lubricate the Stone --------------------------------------------------------------------- You'll first want to lay a wet paper towel down on your surface. Then, place the stone on the wet towel. This will help keep it sturdy. Also, pour some water on the stone itself to lubricate the surface and to keep the knife blade from getting too hot. * Some chefs like to use oil for lubrication. This is fine; just don't use a food grade mineral oil [such as canola or olive oil] because these will cause the stone to get really sticky and become rancid over time. * Another note: if you decide to use water for lubrication, then always use water. If you decide to use oil, then always use oil. Don't switch back and forth between the two. Step 3: Determine Your Angle of Attack ...
Thursday, November 29, 2012
Knife Skills - How to Sharpen a Knife With a Combination Stone
Knife Skills - How to Sharpen a Knife With a Combination Stone Tube. Duration : 6.22 Mins.
Check out Bas Rutten's Liver Shot on MMA Surge: bit.ly In this video, Chef Eric Crowley, owner of the Culinary Classroom in Los Angeles, shows us how to sharpen a knife with a combination stone. Step 1: Identify Your Sharpening Needs --------------------------------------------------------------------- A combination stone typically has two sides. One side is a dark grey, which is like a coarse grit sandpaper. The other side is a light grey, which is like a fine grit sandpaper. * If your knife is very dull, then you'll want to use the dark, coarse side first. Then, you'll flip the stone over and use the light, fine side. * If your knife is only somewhat dull, you'll only use the light, fine side. Step 2: Lubricate the Stone --------------------------------------------------------------------- You'll first want to lay a wet paper towel down on your surface. Then, place the stone on the wet towel. This will help keep it sturdy. Also, pour some water on the stone itself to lubricate the surface and to keep the knife blade from getting too hot. * Some chefs like to use oil for lubrication. This is fine; just don't use a food grade mineral oil [such as canola or olive oil] because these will cause the stone to get really sticky and become rancid over time. * Another note: if you decide to use water for lubrication, then always use water. If you decide to use oil, then always use oil. Don't switch back and forth between the two. Step 3: Determine Your Angle of Attack ...
Check out Bas Rutten's Liver Shot on MMA Surge: bit.ly In this video, Chef Eric Crowley, owner of the Culinary Classroom in Los Angeles, shows us how to sharpen a knife with a combination stone. Step 1: Identify Your Sharpening Needs --------------------------------------------------------------------- A combination stone typically has two sides. One side is a dark grey, which is like a coarse grit sandpaper. The other side is a light grey, which is like a fine grit sandpaper. * If your knife is very dull, then you'll want to use the dark, coarse side first. Then, you'll flip the stone over and use the light, fine side. * If your knife is only somewhat dull, you'll only use the light, fine side. Step 2: Lubricate the Stone --------------------------------------------------------------------- You'll first want to lay a wet paper towel down on your surface. Then, place the stone on the wet towel. This will help keep it sturdy. Also, pour some water on the stone itself to lubricate the surface and to keep the knife blade from getting too hot. * Some chefs like to use oil for lubrication. This is fine; just don't use a food grade mineral oil [such as canola or olive oil] because these will cause the stone to get really sticky and become rancid over time. * Another note: if you decide to use water for lubrication, then always use water. If you decide to use oil, then always use oil. Don't switch back and forth between the two. Step 3: Determine Your Angle of Attack ...
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