Monthly Archives: December 2015

Cutting edge – How to sharpen a serrated knife


We all know that keeping our kitchen blades sharp is conducive to fast and accurate cutting.

Indeed, it has often been said that a blunt knife is more dangerous than a sharp one because of its tendency to slip.

Professional chefs always have a good selection of quality knives (I have covered the different types in my previous blogs), but these must always be kept honed to perfection to ensure cooking preparation is efficient and safe.

AND DON’T FORGET ABOUT YOUR SERRRATED KNIVES. They are just as likely to go blunt as other knives and lose their cutting powers but there is a real skill in sharpening them with conventional tools.

Our friends at Chef’s Choice have solved the problem with a clever serrated knife sharpening tool which realigns and restores the blades of your serrated knives using diamond abrasives.

ANY serrated blade will work and its very quick and easy to use – you don’t have to worry about getting your angles correct, the Chef’s Choice serrated knife sharpener does it all for you.

Click here to have a look at this wonderful tool on the Cookshop Direct web site and while you’re there, why not browse our high quality kitchen knives.

And take a look at the video on how Chef’s Choice provides the ultimate in sharpening tool for all types of knives. Click here to watch.

Beverley

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ALL YOU NEED TO KNOW ABOUT KNIVES (PART 3)


 

Here is the third and final Blog piece about speciality knives.  The information is supplied by our good friends at Richardson of Sheffield.

If you would like to see our Richardson range click here

Nakiri_Knife

Nakiri Knife
A beautiful Japanese style knife, perfect for slicing and chopping all types of vegetables.

Sashimi_Knife

Sashimi Knife
Originally designed for slicing raw fish and seafood, the Sashimi knife is perfect for carving and slicing all sorts of meats, larger fruits, boneless roasts and poultry.

Santoku_Knife

Santoku Knife
When the demand for Samurai Sword artistry was in decline, the Japanese craftsmen who made the swords turned their skills to high quality domestic knives that could be used for all purposes including chopping meat and vegetables.

I hope these Blogs on the various types of specialist knives have been useful.

I will be posting more about specialist cooking tools and utensils in the future.

In the meantime – keep cooking and baking!!

B

 

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