Culina - Masahiro kjøkkenkniver - Grønnsakskniv MVH Masahiro L175 mm   Rustfritt stål

Culina - Masahiro kjøkkenkniver - Grønnsakskniv MVH Masahiro L175 mm Rustfritt stål

Culina - Masahiro kjøkkenkniver - Takamura håndsmidd damask Masahiro L165 mm   Rustfritt stål

Culina - Masahiro kjøkkenkniver - Takamura håndsmidd damask Masahiro L165 mm Rustfritt stål

YOSHIHIRO- Japanese Sushi Chef Kasumi Knife Shitan 3p Set [Yanagi270/Usuba195/Deba180], Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border o..., #Kitchen, #Chef's Knives

YOSHIHIRO- Japanese Sushi Chef Kasumi Knife Shitan 3p Set [Yanagi270/Usuba195/Deba180], Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border o..., #Kitchen, #Chef's Knives

Knife Sharpening Tip From a Master Bladesmith: Apply Adequate Pressure

Knife Sharpening Tip From a Master Bladesmith: Apply Adequate Pressure

There’s a big difference between running your knife along a sharpening stone and actually sharpening it. Here’s how much pressure a Master Bladesmith recommends you need when you’re sharpening a knife with a whetstone.

Knife Sharpening Tip From a Master Bladesmith: Apply Adequate Pressure

Knife Sharpening Tip From a Master Bladesmith: Apply Adequate Pressure

There’s a big difference between running your knife along a sharpening stone and actually sharpening it. Here’s how much pressure a Master Bladesmith recommends you need when you’re sharpening a knife with a whetstone.

pull out cutting board and storage

Do you want an island in your small kitchen? - Moorefrommykitchen.com

Five Principal Styles Of Japanese Knife

Five Principal Styles Of Japanese Knife

Hand-forged Japanese knives, the best of which are fabricated in the city of Sakai, are usually made in one of five different styles.

Grønnsakskniv Santoku Masahiro L165 mm   Rustfritt stål

Grønnsakskniv Santoku Masahiro L165 mm Rustfritt stål

Gode kjøkkenkniver - spesielt kokkekniv

Gode kjøkkenkniver - spesielt kokkekniv

god bless the Japanese | Sweet and merciful Shun

Japanese Chef Knives, even tho chef needs only 5 good knives foe everyday use, i would love to have a colection like this

Recent purchases. Left-right: Konosuke Fujiyama Gyuto 240mm blue/aogami #2; Sukenari Ginsan Gyuto 240mm; Takeda Stainless Clad Aogami Super Sasanoha 240mm

Recent purchases. Left-right: Konosuke Fujiyama Gyuto blue/aogami Sukenari Ginsan Gyuto Takeda Stainless Clad Aogami Super Sasanoha

Personally, I find nothing more frustrating in the kitchen than a dull knife. Not only does it make prep work a chore and your finished product less attractive, it's also downright dangerous. A dull blade requires more pressure to cut into a food, and can easily slip off of a tough onion skin and into your finger. Ouch. Here's a slideshow on how to sharpen a knife with a sharpening stone, with recommendations on what stones to buy.

How to Sharpen a Knife With a Waterstone

Gode kjøkkenkniver, har veldig lite sånt

Gode kjøkkenkniver, har veldig lite sånt

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