Thu Nov 14, 2013 6:52 am
I recently purchased the 8 piece sharpening kit and I'm learning how to sharpen the knives I have laying around.
While there is much improvement to be made, I've had some success with the straighter knives (pseudo chef's knife and pseduo nakiri knife). When I got to the Forschner boning knife, I fumbled around more and I couldn't get equivalent results. I seem to be struggling with the additional curvature and the "springiness" of the blade (the Forschner bends more than the other knives).
I've looked around for a video with a similar knife and I didn't turn one up.
Any technical tips or words of wisdom to improve?
Fri Nov 15, 2013 9:05 pm
Focus on one side of the edge...look at the line of the edge you are making then thin the other side accordingly. You shouldn't be creating a huge double bevel edge for the boning knife.
Less is more. Take your time.
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