ABranson
Well-Known Member
- Joined
- Feb 17, 2017
- Messages
- 131
- Reaction score
- 4
Hey everyone,
I am a line cook in annapolis, MD. Been in the kitchen about 2/5 years and in restaurants for about 8. Love cooking. Just nabbed myself a new knife and have some stones, but want to learn more about knife care, knife composition (what the heck they are made of and why), what stones are made of (and why), and all around, I just want to have a great knife and continue to learn as a chef. If anyone has some tips for knife care, and a "good brand" for flattening stones (not sure of the real name for them). I know they are only a few bucks. Also want a stropping block (heard you can make your own. If you have done this, message me!)
I am a line cook in annapolis, MD. Been in the kitchen about 2/5 years and in restaurants for about 8. Love cooking. Just nabbed myself a new knife and have some stones, but want to learn more about knife care, knife composition (what the heck they are made of and why), what stones are made of (and why), and all around, I just want to have a great knife and continue to learn as a chef. If anyone has some tips for knife care, and a "good brand" for flattening stones (not sure of the real name for them). I know they are only a few bucks. Also want a stropping block (heard you can make your own. If you have done this, message me!)
