Sharpening the knife

[thetincook]

I stopped taking my stone to work ever since one of my fellow cooks used vegetable oil to lube the stone instead of water. The stones pores got clogged and it just didn't work right afterwards. It was a cheap aluminium carbide stone, but still...

[9ballprodigy]

yeah... if you use oil, it's supposed to be mineral oil. not any food grade oil.

[Rblum]

Originally Posted by LittleChef

I find it's better to use pre-prepared ingredients - shredded cheese, tinned tomatoes etc. which saves time as well as the hassle of sharpening knives etc.

I tend to buy in bulk from my local Cost Co which means more profit for me - kerccching!

raw ingredients. pre shred. cheeses have chemicals added to help them keep their shape... most of the time,in my experience, the raw product is not only far superior, but costs less, besides, where's the fun in popping a can top?

[OregonYeti]

I know I probably won't change any minds here, but EdgeMaker Pro is a knife sharpening system that can't be beat. Serrated or not.

[OahuAmateurChef]

Originally Posted by OregonYeti

I know I probably won't change any minds here, but EdgeMaker Pro is a knife sharpening system that can't be beat. Serrated or not.

I'm taking your word. I just ordered one.