I love my Henckel knife and it came with a sharpener. I do not know the proper technique to sharpen the knife with the sharpener. The sharpener is long and round and has a wooden handle. Can someone explain the proper sharpening technique to use for this type of sharpener?
spiceplace wrote:
Yikes :eek: Looks like a license might be required to own that knife.
Forgot to post a picture of my knife - here it is:
It's also Rachael Ray's favorite knife, although I believe hers is a Wusthof.
Do I qualify as a genuine cooking nerd now, since I know what kind of knives are used by celebrity chefs? LOL.
Oh, I do also like my paring knife and tomato knife. The chef's knife used to be my favorite, till I got a Santoku and then it became the king of knives.
It's also Rachael Ray's favorite knife, although I believe hers is a Wusthof.
Do I qualify as a genuine cooking nerd now, since I know what kind of knives are used by celebrity chefs? LOL.
Oh, I do also like my paring knife and tomato knife. The chef's knife used to be my favorite, till I got a Santoku and then it became the king of knives.
I prefer the Santoku as well. It's such a great all-purpose knife.
I do use a paring knife and a few others on occasion, but if I only had one knife I'd have to pick the Santoku.
I prefer Wusthof over Henckels. I find that people prefer one over the other based largely on how it feels in your hand and which is more comfortable.
I do use a paring knife and a few others on occasion, but if I only had one knife I'd have to pick the Santoku.
I prefer Wusthof over Henckels. I find that people prefer one over the other based largely on how it feels in your hand and which is more comfortable.
You know what now that you brought that up, I like my Santoku knife too. I prefer that one over the Chef knife. Now the parer is good for smaller things like opening stuff quick etc. But for chopping and stuff like that I prefer the Santoku knife