Excellent article, Bouland. Most of my knife skills were derived from watching Pepin on TV.
One question on care. How often should a frequently-used knife in a home kitchen be sharpened? I use the steel liberally, but have always been nervous about using the stone too often, having had as a bad example a friend who could reduce a chef's knife to a slicer in a year or two. As a result, my knives are probably less sharp than they might be.
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Dave Bowers
"First, slice an onion..." |