What’s your ‘Heston’ experience?
Sharpening a knife with one of those long sharpening things
That’s because they are not for sharpening, they are for honing the blade.
Right, you get it. I know what honing is, but could you explain for like, all the other losers? Not me, though, I’m down with the kids.
Haha no worries. Think of the edge of a knife as slowly folding on itself when you’re using it, honing is used to straitened the edge and make it “sharp” again. Sharpening is when you remove material to create a new edge on the knife, usually with something abrasive.
After a while a knife is just dull and has no edge to be straitened anymore, at that point honing is useless.
A sharpening steel? https://cdn.cutleryandmore.com/products/large/36.jpg
Yes. The movement and blade placement is beyond me. I grew up in a tackle store and would watch my mom and dad sharpen filet knives super fast and i cannot replicate it
The average kitchen knife is sharpened at a 15-20 degree angle. So, hold your knife perpendicular to the steel. You’re at 90 degrees. Go halfway down, you’re at 45. Go halfway down again, you’re roughly at 22.5 degrees.
This is close enough in my opinion, but you can always angle down a tad more for those last few degrees if you want. You want to be a little bigger than the actual angle it is sharpened at though, since you’re focusing on the edge, not the whole bevel.
Not an expert, I use a whetstone with quite a bit of water and aim to “cut the water”: the edge pushes water along the stone if it’s properly (or at least usably) angled. Once I have the angle in, I adjust my grip, or support the backside of the knife with my thumb, or whatever else lets me keep that angle consistent.
Bear in mind the angle might “change” on you as you sharpen a curved blade - or that’s my shitty technique. I try to keep thinking about “the normal” or what’s perpendicular to the edge where it’s touching the stone.
Also, tip courtesy of Ethan Chlebowski on Youtube. You can use a permanent marker and color in the edge of the blade. Dye left on the edge means you’re off and its distance from the… uh… edge of the edge will tell you if you’re too shallow or too steep.
I can usually get my knives sharp enough that I haven’t bothered with the marker trick. It’s clever, though.
When I bought my first fancy knife from a local kitchen supply store, they taped a folded post-it note to the box and showed me how to make one. Fold a piece of paper diagonally, one corner to the opposite corner, to make a 45 degree angle. Then fold it in half again by folding one long side of the triangle to the opposite long side. You’ll now have a 22.5° angle to use as a visual guide to get you close enough.
the trick with sharpening knives is to do it wrong and wait for a flock of knive enthousiasts to swarm you and sharpen it for you
There’s your mistake. A steel is not for sharpening. It is for honing - i.e. straightening out a slightly rolled edge. You should do this periodically while or just after each use.
If your knife is dull, a steel is useless. You need to sharpen it on a stone first.
Trying to cook a lot pudding in a big steel bowl in middle school. The bowl was a forever casualty.
Honestly, the hardest part of cooking is the prep. Cutting everything perfectly, getting the right ingredients, making the right spice mix, making the sauces, and food that takes multiple days of prep. Cooking is the easy part, prep is the hard part
Edit: deboning anything is fucking rough especially fish, butchering anything is also rough and super easy to fuck up, making all the dough and noodles. I personally think a great chef on those cooking contests are just super good at prep and plating the food of course because it’s pretty in the end.
The pizza dough twirling thing.
Fun fact: acrobatics are made with lower hydration dough.
If you want dough with crispy outside and soft inside you’re looking for a 65-70% hydration. Acrobatics with this will rip it apart. To open a higher hydration dough you use this technique: https://youtu.be/xzbW8CZx538
Noodle stretching
