"For a cutting edge, care for your knives"

Interesting read... Morimoto really is a master chef and a master with knives; he should know. I wonder if he uses such a fine edge on all his knives; I recall Ben Dale mentioning that for some kitchen applications the micro-serrations of a less than razor sharp knife are ideal.
 
Interesting read... Morimoto really is a master chef and a master with knives; he should know. I wonder if he uses such a fine edge on all his knives; I recall Ben Dale mentioning that for some kitchen applications the micro-serrations of a less than razor sharp knife are ideal.

Quality kitchen knives are a different ball game, very hard steel that's very thin tends to perform like a light saber when properly sharpened. Also as mentioned too coarse of a edge can cause chipping due to stress risers caused by the large scratch pattern.
 
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