Comments on: A few hone truths

By: Not Delia

Not Delia — Fri, 30 Oct 2009 11:12:40 +0000

LOL! You could always make a black pudding if you hit an artery. I know it looks impressive but I won’t be starting to do the brandishing thing any time soon.

Of course blood is also a good thickener for gravy, so don’t worry about it too much. No need to waste anything.

By: dave

dave — Fri, 30 Oct 2009 10:53:00 +0000

Interesting, you just made me observe, if the small guards are in the right position your fingers are fairly safe, however your main wrist arteries seem to be in most danger, wow, Maybe too late for the turkey but that would be a good christmas spectacle for the family.

By: Not Delia

Not Delia — Fri, 30 Oct 2009 10:43:09 +0000

I’m still a bit of a wimp (unusual for me!) and when I use a steel I plant the tip of it firmly on the work top. I know some people can do very well with the brandishing action, but somehow I never quite mastered the knack. It always seemed like a bad idea to me to brandish a knife towards your own fingers.

By: dave

dave — Fri, 30 Oct 2009 10:27:45 +0000

Showing off is something i never give thought to as i’ve been using a steel so long it’s of a second nature to me, thinking back to last christmas though and the grandchildren’s faces has just made me laugh, i must have looked like a samurai warrior. I am a quick learner and only cut myself once in my early days, not using the steel but testing the blade the wrong way after honing it.

By: Not Delia

Not Delia — Fri, 15 May 2009 15:00:37 +0000

When I worked in a professional kitchen, I used the steel every day before using any knife for work. These days, even though I cook a lot, it’s not necessary to do it all the time.

I think some people like to show off, because they can do this impressive-looking rapid brandishing stuff. But it’s not recommended and it’s quite an easy way to give yourself a nasty cut if you’re not careful.

By: Luxury Travel

Luxury Travel — Fri, 15 May 2009 09:15:48 +0000

As someone who is guilty of not sharpening (or should I say ‘honing’) our knives regularly enough, you’ve just motivated me to do something about it. There’s another job for this evening.