Re:Kitchen Knives: The New Bling (2013) [pdf]
by somberi on Saturday March 07, 2020 @09:01PM
(#22515795)
https://www.youtube.com/watch?v=gq_JmJLOqxo
(Like anything from Jacques Pepin, this is super useful).
Re:Kitchen Knives: The New Bling (2013) [pdf]
by thedance on Saturday March 07, 2020 @10:42PM
(#22516208)
Learning how to sharpen knives, and having all the equipment to do it, will almost certainly never pay off, except in intangible enjoyment.
Re:Kitchen Knives: The New Bling (2013) [pdf]
by nordsieck on Sunday March 08, 2020 @12:10AM
(#22516452)
> Learning how to sharpen knives, and having all the equipment to do it, will almost certainly never pay off, except in intangible enjoyment.
I guess it depends on what you mean by "pay off". In my experience, a sharp kitchen knife means I can cut faster and more safely.
As to cost, I use a $30 diamond stone[1]. Mine is more than 20 years old and it still works great. I love diamond because I can use it dry, so it really cuts down on sharpening time.
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Re:Kitchen Knives: The New Bling (2013) [pdf]
by jdietrich on Sunday March 08, 2020 @05:27AM
(#22517150)
Sharp knives make better food. Blunt knives squash rather than slice food, forcing out moisture and damaging texture. You can make a knife decently sharp with a $15 waterstone, a 10 minute YouTube video and a modicum of practice. In a world where Soylent and Huel exist, what is a kitchen for except intangible enjoyment?
Even hand made/custom sushi knives are < $200 (in Japan)