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Marie-Klaire Farrugia - Consultant Paediatric Urologist specialising in kidney, bladder, genital anomalies, Penis infection, Penis swelling, Urine infection, Baby kidney surgeon.
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You most likely wouldn’t need it as a beginner knife sharpener but as you learn more and get comfortable with the process, you want to explore how you can magnify the result even more. A honing compound is one such element. Today, we’ll discuss what exactly it is, why and how to use and what types you may find out there. What is it? A honing compound is a mixture of several abrasive chemical substances processed to be very fine such as aluminum oxide, chromium oxide, and diamonds. This is used as a finishing touch in the sharpening process. Similar to sharpening stones, you can find it in various grits. And depending on how you prefer to use it or the tool you’re working on, you can buy them in different form factors such as a wax bar or a spray. Why a honing is used? To start off, a honing compound is not an essential part of the sharpening process. You could still have a pretty sharp blade without using one. The honing compound is mainly used as finishing a process to bring about shine in the blade (once the blade has already been sharpened). Although it does bring a slight difference in the sharpness of the blade; it cannot resurrect a blade gone dull because the honing compound is not coarse enough to remove metal. How to use honing compound: You first need to find yourself a hard flat surface. The recommended method is to have a leather strop affixed on a flat plank of wood. If you’re using the compound in a waxed bar, start by rubbing the bar on the strop until you achieve a consistent coating of the compound on the strop. Once you have the coating, pass your (already sharpened) knife for a few passes on both sides until you achieve the desired finish. What types are available? Wax bar: Waxed bars are the most widely available option. Not only are they light on your wallet, but they also last for a fair amount of time and are very easy to use. As explained earlier, you just need a hard surface to use it. Abrasive powders: This is actually loose grit without the added binder. You need to spread a bit of it on a hard surface to use it. However, it requires a bit more work and skill to work with as you may need to reapply a few times. Spray: This is another easy option to use. It saves you time as you don’t have to rub out a coat or reapply like powder or bars. A couple of sprays are usually enough. However, it may cost you a bit more than the other two options. We’d love to hear from you! Drop us a PM on our Facebook or Instagram. For more useful tidbits on knife-care be sure to visit our blog. Here’s to sharp knives and great food! Team Sharp Pebble
Quality tools are not cheap and a chef’s knife is no exception. How you treat and take care of your knife is the single most important factor that will determine how long your knife will last. If you’re meticulous about your knife care routine then you can appreciably extend the life of even the cheapest of knives and if you’re not careful then even a custom made Japanese chef’s knife won’t last beyond a few short weeks. Today we will discuss the mistakes that most of us make while taking care of our knives – at times without even realizing it. Moreover, we’ll share with you how to avoid these. Steel, ceramic or stone chopping boards: If you are looking to cut your knife’s life in half within a few days then chopping on any one of these boards is the easiest way to achieve that. Using your knives on these boards is nothing short of abuse. It can curve and blunt your blade. Ideally, you should be using either a wooden board or a plastic chopping board. But if you need it for a professional kitchen then you must use a plastic board because it’s tricky to ensure 100% hygiene for wooden boards. Not using the correct knife for the task: Well, if you’re going to pry open an oyster with a chef’s knife then the result isn’t going to be very pretty. Not only will it damage the knife but it makes your job a lot more difficult and most likely it will affect the texture of the food as well. Leaving your knife in water: This is true for any knife; not just an expensive chef’s knife. Leaving your knife soaked in water makes it very easy for rust to creep up your blades. Also, make sure to slot your knife securely in a knife box rather than storing it with cutlery items because the constant clattering and rubbing will severely damage the edges. To clean your knives all you need is a mixture of soap and hot, clean water and a cloth to wipe it clean. Excessive sharpening: There can indeed be too much of a good thing. Yes, you do need to sharpen your knives to make sure they do their intended job. But excessive sharpening is actually counterproductive in that you could end up with the thicker part of the blade, which will blunt a lot sooner. If you’re not a professional chef then you most likely don’t need to sharpen that often. Depending on your use, every 2-4 weeks is fine. Not cleaning immediately after use: After cutting or chopping you wipe your knife clean – the sooner the better. Because, if your knife dries with food particles on, then it’ll need vigorous rubbing to be cleaned. One it’s not very safe to handle a sharp blade in such a way, plus the acidity of the food leaves your knife open to rust. We’d love to hear from you! Drop us a PM on our Facebook or Instagram. For more useful tidbits on knife-care be sure to visit our blog. Here’s to sharp knives and great food! Team Sharp Pebble
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