Knife Fine
You’re sharpening your knife and have tested it to confirm for sharpness. You know that you’ve achieved it because you’ve found a burr on the knife’s edge. This burr is how we know that the edge has reached the point of absolute sharpness. It confirms it. Should you stop there? Oh, but you must. There’s only so much sharpening that can be done to an edge. To continue after that only results in unnecessary loss of metal on your blade edge. To continue gains nothing. Are you done then?
You’ve got a burr on your blade edge and it should be removed. Once you’ve done that, the edge will usually have tiny bits of metal still clinging to it. These bits feel like sand on the edge. But you’d like to get it as fine as it can be, even slippery sharp at that.
Maybe you’ve got knives that are going on display. Maybe they’re going to be included in a ceremony of some sort. Or maybe you’d just like to show off your fine knives to your friends and family. I’m sure you’d want your edges to shine, to make them silky smooth. Well, then. It’s time to strop it.
Stropping is a technique used to clean off a blade’s edge after sharpening. It is meant to bend and twist those clinging metal pieces until they fall off. It’s also done to realign the microscopic teeth created on the edge while sharpening. Stropping is done by swiping both sides of your blade’s edge over a leather strap. When you can no longer feel clinging bits, you have successfully stropped your blade edge. It should be shining nice and bright at this point. This is how stropping was always done in the past, but times are changing.
Did you ever think that you might one day be able to electrically strop an edge? I sure didn’t. The world of electric knife sharpening has come a very long way. Some electric knife sharpeners are quite amazing. Many of the high priced sharpeners are equipped with their own stropping abrasives. How about that? It’s true. Spend anywhere form over $50 to a few hundred on an exceptional electric knife sharpener and it’ll both sharpen and strop your blades for you. Just like that. Yes, I know. It seems like an awful lot of money for just an electric knife sharpener. But if you’ve got the means and don’t care to diddle with it, electric knife stropping is surely possible now. It is entirely up to you.
Let’s make one point very clear. Stropping is not sharpening. It isn’t, really. But stropping with a polishing compound or an abrasive compound sure is. When you do this, when you add such a compound to the strap, the stropping has now become its own form of sharpening. Because it can now remove metal from the edge, it is a sharpener. All by itself, however, the strap can do no more than strop an edge. Therein lies the difference.
For fine knife sharpening, stropping is always the last step. It is done after absolute sharpness has been achieved. It makes each knife edge as fine as it can be. They will shine and shine. Isn’t that special?
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Len Q. is a master blade sharpener and an adventurer who strives to protect the natural world. If you would like to learn about
- Knife Sharpening: How to Sharpen Knives, Maintain and Store Them
- Sharpening Devices, Tests for Sharpness, Steeling and more
- Sharpening Other Edges
(i.e. Chain Saws, Lawn Mower Blades, Gardening Tools, Axes)
Find it Here at www.MakeKnivesSharp.com
About the Author:
Article Source: ArticlesBase.com - Knife Sharpening Experts: Stropping it
Grizzly Bear medley (Cheerleader, Lullabye, Knife, Fine for Now, Colorado)
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Knives Knife
Having a sharp quality kitchen knives is easy for you to use it for chopping, slicing, and dicing a variety of foods. But when your knives can’t easily cut through the skin of tomato, then you know it’s time to sharpen your kitchen knives again!
But there are some exception, some cheap knives are disposable so it’s doesn’t require any sharping, but for quality knives that last forever, you need to know how to sharpen them properly. If you want more tips about how to choose quality kitchen knives, you can visit my blog listed below or my listed branded best kitchen knives company here.
Anyway, I used to sharpen my quality kitchen knives using sharpening stone. But I found using sharpening steel is handier but it’s takes a bit of skill to do it properly.
Basically, how to sharpening your kitchen knives have 4 steps:
1. Hold the sharpening steel in your left hand steadily.
2. With another hand, hold your kitchen knife.
3. With the kitchen knife at a 10- to 25-degree angle to the steel, hold the steel rod steady and draw the knife blade down the steel.
4. Repeat the steps several times until the entire cutting surface of the kitchen knife has been drawn across the sharpening steel on both sides of the blade.
Well, there you have it!
Tips to remember and take away is to even pressure and have an equal number of strokes on each side of the blade.
Proper angle is also the key to properly sharpening your knive too.
All this will take some practice to make it perfect.
About the Author:
Melinda Gene, a mother who love to cook and spend most of her time in the kitchen. You can find more tips about best kitchen knives in her little blog.
Article Source: ArticlesBase.com - How to Sharpen Kitchen Knives Using Sharpening Steel?
Making Japanese knives - knife forging by Master Blacksmi...
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Serrated Knife
How do I remove a serrated knife from a wound without doing more damage? ?
I'd rather not go to the hospital because the explanation is rather humiliating. I'm not bleeding too bad but the blade from the pocket knife is completely embedded.
HOW THE HELL ARE YOU ASKING/TYPING THIS QUESTION WITH A SERRATED KNIFE IN YOU
You can remove it safely, how I'm not going to tell you BECAUSE you have to get your wound sutured and stitched. That and you might have possible nerve, artery or damage to something that if you were to pull it out you'd screw yourself over farther. Go to the hospital. NOW.
How to Sharpen Tools : Sharpening a Serrated Knife
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Dexter Russell
hello i have an 8 week jack russell terrier named Dexter and his ears fold over to the side.?
when i brought my jrt dexter home at 6 weeks i noticed one of his ears was folding over to the side and now at 8 weeks both of his ears go off to the side is this normal? or is there a way to fix this? are they going to get back to the traditional v-shape with time?
99% of claimed jack russel terriers are infact just terrier mixes. only parsons jack russels are true jack russels.
http://www.parsonrussellterrierclub.co.uk/gallery.html
so the odds are that you have a terrier mix (apologies if you dogis a registered parsons)
so the ear thing is just the way it is, each '''''jack russell''''' is different so just leave the ears to do as they want. trying to fix it may cause distress
Dexter Russell Knife Demo
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Fish Fillet
To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:
1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.
2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3" deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.
3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.
4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.
Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that's frozen before cooking as it may make it mushy and dry.
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Article Source: ArticlesBase.com - Fishing: Fresh Caught Fish Cooking Preparation
How to Fillet Fish : Fillet a Fish
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