Most culinary experts agree that few tools are so important in the kitchen as well as the famous knife of the chef. These medium and large size beauty is often flashy and usually sharp as a razor. Most chefs and home cooks swear on them that are the most valuable equipment. And when something is important for your food and your career, and maintaining it in excellent condition is of paramount importance.
The most obvious reason for proper care of a knife is the ease of use of a sharp knife. The most accurate, clean, stable cutting is easy, when the blade sinks smoothly into the upcoming meal. What many people przeoczyło is the safety factor that ensures the maintenance of tools in great shape.
It is easy to see how a dull knife is more dangerous than the roads every day. Need more power to cut through stępionego blades, inconsistent edge of the knife glide from food and can stab across or into the hands accidentally. Moreover, injuries with less-than-perfect knives usually require longer treatment. Therefore, it is very important that the blade was as sharp.
The fact that sharpening knives with a popular and traditional method of focusing can be very difficult. Many chefs spend years on the exact practice, perfecting this skill. However, in addition to the wonderful to master this ancient technique, there are other options like a professional sharpening service. But, as a rule, performs a variety of knives to perform a variety of work, and rates of 1 to 2 $ / feces from these masters quickly add up, especially if you have a lot of dull knives.
So what makes a chef or restaurant, to make sure that every metal tool safely and effectively, without breaking the Bank? Leave it to modern electrical instruments to provide fast, simple and reliable method of servicing each set of knives.
What does it mean to be sharp
This is a great question, and often remains unanswered. First, sharpening and honing are two different actions. Before the blade will be really matte, loses its first true. At this stage the edge of the knife becomes pliable and slightly twisted, causing the overall performance of the knife. When this happens, as in the case of all the knives in regular use, the correct solution is to use the trackpad.
While machines remove material from the blade, and they can make it so that the knife fell into disrepair seems to be the new , honing rods just rozprostuje the edge of the knife and make sure that will not be frosted. Taking this into account, several knives, used knives will take a month of sharpening, in addition to daily honing. And this is only the beginning of understanding focusing.
There are several features that affect the accuracy of the knife blade. It should be borne in mind that not all steel is the same. In fact, manufacturers use very different alloys with different properties that directly affect the way of using the knife. Many knives, especially those with German or French heritage, uses steel, which is a little heavy and soft compared to the metal used in most Japanese knives.
Although it is a bit illogical, soft, heavy steel, are often more resistant to jams and frosting, the harder the steel. Carbon steel known with a high level of attention and care, which requires, in fact, has a better edge and easier to sharpen than the steel counterpart. On the other hand, while hard alloys require less daily honing, some high hardness of steel can become brittle and prone to chipping. For example, it is important to only use smooth rods for honing knives solid in Japanese style, to prevent mikroząbkom, which reduce the edge life of the blade.
What these tools can do for You
As already mentioned, the manual knife sharpener is not an easy task to get right. Requires investment in a set of stones of different hardness, patience and lots of exercise. In fact, many people, in the end, destroys a knife or two during the learning process, so it is better not to start training in the best European knife. With the advent of high-quality electrical parameters of the learning curve effectively eliminated.
You will find that most of the models available on the market operates using at least one pair of grinding disks. They are often made from industrial materials, the diamond, which work very effectively. Some of them use their own feet, which is slightly smaller than the abrasive diamond circles. Some premium functions use layout belt sander with belts, available in various traffic jams. Some models with higher shelves, there are even adjustable guide oblique. This allows you to customize the exact angle of the cutting edge of the knife is ideal for chefs that use of a mixture of Eastern and Western knives of different hardness.
Many of these units provides multiple stages of grinding parameters. With the increase of the degree of grinding wheel increases the sharpness and texture of the blade, even at the microscopic level . Because of this, in fact, sharpened and polished blades tend to stay sharp and healthy for longer periods than knives, which are held periodically.
It is rare to find on the grindstone with a gap on the serrated blade. This is especially helpful because the manual sharpening of these useful tools is extremely difficult and time-consuming. In the end, a sharp army knife can be a huge help in the kitchen, especially during the slicing homemade bread or very ripe tomatoes with schedą.
Many electrical ostrzałek were considered good with cooking knives. Some of them are not only for culinary purposes but also for work on equipment for hunting and survivalowym or management tools brushes . Of course, I would never want to be caught with a blunt penknife when ubrałbyś on the field or built a shelter. Thanks to today’s wide range of available electric ostrzałek to the knife, you will never.