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Kitchen Tips: Sharpening Small Blades
On my website I give a method for using a steel to keep kitchen knives razor sharp. Small blades require different treatment however. Using a steel for small knives wears them away too quickly and the same may be said for scissors. The latter can be sharpened with a steel, if you know how, but it's still not the best way. For small bladed knives, hone them to a fine edge by drawing them simultaneously across and along the striking surface of a matchbox. Make sure you do this the same number of times for each side of the blade and, please, try it before you tell me it can't possibly work - I've been doing it for years. As for kitchen (or any other) scissors, keep them sharp by cutting up a square of coarse emery paper. By the time you have reduce it to a pile of one centimetre squares you will have nicely honed blades. Incidentally, I know of one chef who claims to sharpen his kitchen scissors on the neck of a wine bottle. Apparently he uses the scissors as if he were trying to cut the neck off the bottle. I have never tried this. It may work. On the other hand, chef's have a wicked sense of humour when it comes to making fools of other chefs...... |
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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