[cookM]

Anneke, when I was in cooking school, a bunch of us engraved our initals on the thicker part of the blade. It didn't need to be gigantic. Also, we came up with different color schemes with tape. (Mine was blue and white. A friend's was green and yellow) We would put the tape around the handles of our knives so we could spot them from across the room.

MaryeO--I am a rank amateur in this arena, but I did get a steel along with my chef knife. I asked the science teacher here about your question, and she said "aligns the molecules". Ditto, the shop teacher and the physics teacher. I bet it aligns the molecules and you are not full of ****! Now if I could only learn to use my steel. All the diagrams show it with the knife moving toward the hand holding the steel and that violates everything I ever learned about knives. Oh well--I'll get it.

Originally posted by Sandy:
MaryeO--I am a rank amateur in this arena, but I did get a steel along with my chef knife. I asked the science teacher here about your question, and she said "aligns the molecules". Ditto, the shop teacher and the physics teacher. I bet it aligns the molecules and you are not full of ****! Now if I could only learn to use my steel. All the diagrams show it with the knife moving toward the hand holding the steel and that violates everything I ever learned about knives. Oh well--I'll get it.

Sandy, just remember to keep your finger(s)
behind the guard when you use a steel and take your time untill you get the feel.I have a nasty little reminder on my right index finger below the middle knuckle from not paying attention.You'll get more confortable
with time.Bill

[Nicko]

Hey everyone this topic seems more appropriate in the "Cook's Corner" so I have moved it there.

Thanks!

------------------
Thanks,

Nicko
ChefTalk Cafe Administrator
nicko@cheftalk.com
www.cheftalk.com "A food lover's link to professional chefs!"