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what's the best easy to use sharpner, if you done that everytime you prepared your tea you'd look a bell end.
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He should stick to cooking, first of all the steel he uses does NOT sharpen it, it is'nt a ceramic or diamond steel, he only aligns the burr on the knife, chefs like Gordon do'nt sharpen their knifes they give them to a pro who sharpens them for them
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by any chance could you just use another kife?the blunt side?or even the sharp side?woukd iut matter or can you use a knife t do it at all..
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4 days ago 2
Knife steels do not sharpen knives, all they do is straighten a burred edge, you need a sharpening stone and a strop to sharpen a knife.
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@RiseToNothing its about $200 Singapore dollars per knife i have seen those knifes...
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I guess the more famous and successful you are...the more people will line up to hate you. Not Ramseys hugest fan, I like Bobby Flay better, but this method worked for me.
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1 week ago 3
This is honing, which keeps the cutting edge straight. This does make the knife "sharper" and for day to day purposes can be considered sharpening. Honing should be done every time the knife is used as general maintenance. However, for well used knives, sharpening on a whet stone should be done once a week to once a month, depending on the frequency of use.
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Well I just used this method and it worked for me, so I'll stick to it. Thanks Gordon.
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@enerjon777 To all replies to my comment, I'm not changing my opinion so go somewhere.
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@enerjon777 Why would you take Gordon's word over theirs? It's just as likely that these "experts" really are experts and Gordon is doing it wrong.
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In all of these comments here everybody wants to act like a little knife sharpening expert. Ramsay know what he's doing.
@Slashbag69
Its not dangerous because a blunt knife "tears your skin up", its because you have to apply progressively more force to cut something with a progressively blunter knife. Your more likely to slip and hurt yourself as a result. Its about the increase in the chance of hurting yourself, not the degree of damage.