In the learning process, my knives became sharper along with heretofore dull skills. Who knew there was a difference between a sharpening stone and a sharpening steel? I certainly didn’t. Along with overeating, over-sharpening with a stone can be too much of a good thing. And along with no one seeming to drink enough water these days, it also seems that cooks don’t use a steel on knives nearly enough to keep those edges under control. Now I rely on both stone and steel, each in their designated times and frequencies.
Thursday, January 16, 2014
Learning to wield a knife correctly proved to be a two-edged sword. Would my cooking live up to the new skills I was now so proud of? My world and attitude were turned upside-down as onions took a pole shift from latitudal cutting to longitudal.
(images courtesy of Food and Wine magazine)◦