|
deimos posted:If it's a smooth steel hone it's fine, if it has ridges it'll dull your knife more than it'll help (if you got a pair of tojiros it might be better to use the spine of one to hone the other). Do flutes count as ridges? The only hone we currently have is a fluted one that was part of "babby chef's first knife set" (a cheapish set we bought the kid so if he screwed up a knife on accident it wouldn't be a $100+ loss), and now I'm worried that even that hone could be loving the knives up worse than not honing (not that he uses it all that often, to be fair, but just curious). Or is it OK for a cheap set of Sabatier knives that he'll replace with real working tools if/when he goes into culinary school?
|
#
¿
Aug 22, 2013 22:53
|
|
|
|
| # ¿ May 3, 2024 22:19 |
|