{"id":21216,"date":"2021-01-27T15:56:13","date_gmt":"2021-01-27T22:56:13","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=21216"},"modified":"2023-06-03T20:03:37","modified_gmt":"2023-06-04T03:03:37","slug":"knife-tips-lol","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/knife-tips-lol\/","title":{"rendered":"TIps: Knives"},"content":{"rendered":"

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Full Tang gives your handle more strength over the years. The bolster should not extend all the way to the bottom of the heel, because as you sharpen it, over the years, and the cutting edge and the belly get smaller, the bolster will actually interfere with knife operation.<\/p>\n

Comfort is important.  Get a knife that fits your grip<\/p>\n

Metal Alloys used for Knife Blades<\/p>\n

Steel plus a bit of iron
\nCarbon alloy helps make it hard
\nChromium helps to harden and prevents corosion
\nMolybdenum allows a finer grain
\nNickle adds to toughness + elasticity
\nTungsten offers wear resistance
\nVanadium
\nSilicon
\nManganese<\/p>\n

Choices for Cutting Boards<\/p>\n

Wood Composite – good
\nPolyethelene – good
\nRock Maple – good for Vegetables
\nBamboo – good, but a bit slow surface – fibrous<\/p>\n

Bad Choices<\/p>\n

Glass
\nMetal
\nGranite
\nMarble<\/p>\n

1. Use a Santuko Knife for delicate slicing, such as butterflying a breast. It is thinner than butcher knives. It’s not good for mincing though. Use a butcher knife for this.<\/p>\n

2. When choosing a meat cleaver, get one with about 65% of the weight toward the front. A cheap option is a hatchet.<\/p>\n

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Knife Sharpening<\/strong><\/h2>\n

Two things that you can do to a knife:
\n1. Sharpen
\n2. Hone<\/p>\n

Sharpening:
\nUse only a professional knife sharpener
\nSharpen for (1) long lasting or (2) sharpest edge
\nThe BITE is the ability to hold an edgeHoning:
\nUse a sharpening steel to realign.
\nDoes not actually sharpen
\n5 both directions, then 3, then 2, then 1<\/p>\n

Really dull knives<\/h2>\n

1. Belt sander
\n2. Grinding wheel<\/p>\n

Cutting board<\/h2>\n

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Don’t use glass
\nDon’t wash in dishwasher
\nDo keep clean
\nDo use steel every time you use the knife
\nDo use wood or poly cutting board
\nDo store in a safe place<\/p>\n

20\u00ba utility blade – not as sharp, but will not dull as quickly<\/p>\n

15\u00ba sharp blade – very sharp, but will dull more quickly<\/p>\n

Top knife sharpeners<\/h2>\n

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Get one with a high guide hip – minimizes wiggle<\/p>\n