Recent content by FireDragon76

The angle guide does help keep the blade from wobbling and I am starting to develop a feel for the correct angle to hold a knife. I was holding the knives too shallow before.

I sharpened my Tramontina santoku today using a Japanese blade edge guide and a King 1000 stone. Unfortunately, it left scratches all over the top face of the blade. So, I think next time I should try apply tape under the guide. But, I'm not sure what type of tape to get. Also, what's the...

I want to know what the tip of a knife is used for, like on a chef knife. I have heard it is useful for meat, but I don't understand how. I have also heard it is for detail work (I suppose like a paring knife).

What's the difference between rounded shoulders and a convex edge? My brother sharpened the knives previously, and there wasn't much of an edge when I got hold of them. I am going to stick with learning to freehand, but now my expectations have been reset. I have a few other junk knives I...

I'm pretty sure the stone needs a lot of soaking. If I put water on it, it absorbs water instantly. The wet Chinese stones made some mud once I soaked them. I was trying to use a western style sharpening stroke.

Could not soaking a stone long enough cause this? The stone I have has instructions in Chinese only. Not speaking Chinese, I guessed it was "splash and go", so I could only apply water to the surface after washing it for a minute. But... I let it soak today in water for twenty minutes and...

I think the shoulders of the edge are slightly rounded. I suspect it cuts food because the blade is thin, not because the edge is particularly sharp.

It's from after sharpening. I have trouble telling how sharp it is, since most of my fingers have calluses. I tried a paper test and it will slice paper with a little force, but not so good for cutting.

https://onedrive.live.com/redir?resid=15F69070DF1626B5!9646&authkey=!AEs6sgke53QPKXw&v=3&ithint=photo%2cjpg Here is a picture of an old Forgecraft knife I have been sharpening. My dad loaned it to me as he no longer uses it. It's the first knife I have sharpened freehand in a long while...

I shop at Asian groceries all the time. I love MSG also. Since I started cooking with it, my food tastes better. I really don't understand the American prejudice against it. It can make boring vegetables like a can of corn taste interesting. I like picking up gai lan. Broccoli is...

Years ago, I used a round-bottom wok on an electric stove. I never noticed any problem getting it hot, even hot enough to deep-fry food. I'm thinking nonstick is the way to go. I have a small aluminum nonstick wok and while it takes longer to cook food, the smell is more pleasant and there...

I have a tough time cutting up large tubers. I have been using my Kiwi knife for most vegetables, including carrots. But today I cut up a parsnip and had a really hard time with the blade wedging in the parsnip. I am wondering if I don't need some different kind of knife, perhaps a heavy...

The Faberware makes an OK meat slicing knife, that's what I'm using it for now. I keep a second-hand Chicago Cutlery steel next to the knife block I keep it in, and it's my go-to meat knife. I use it as a beater for working around bones.

I have heard mag bars can chip the edge of blades. Has anyone else experienced this?

on further investigation... the knife block does not fit into my drawer. I have one of those counter-top universal knife blocks with the polypropylene straws that hold the blades. It really only holds western style knives with longer points- cleavers or nakiri won't fit in it. Even a...