Knife Care

by Chef Richard Livingstone
In this video I am conducting a presentation and demonstration of Knives and their care. I go through a selection of different Knives, their various attributes and uses. I then go on to demonstrate a range of different sharpening systems, starting with the classic, traditional Carbon Stone and Steel. I then go on to a number of others that are probably a bit more user friendly, none the less highly effective in maintaining a good cutting edge and well conditioned Knife. All equipment used in this presentation can be purchased at my shop on line. Visit www.antheaskitchen.com.au

Category:

Howto & Style

Tags:

• kitchen equipment knives
• knife care
• cutting
• cooking
• recipies
• knife skills

[antheaskitchen]

Thank you for your feedback

[MisterBaz1]

Going that fast you do not have accurate control over the angle of the blade on the stone.

Also, there is nothing wrong with drawing the blade away from the stone. Just a different technique on sharpening.

You are going WAY too fast on that honing steel. Good way to ruin all the work you did on sharpening the blade.

That last sharpening system used is the WORST sharpening methods you could use.