In the kitchen, that’s not a bad tradeoff.īut this compromise in edge performance is compounded by a heat treatment that leaves the steel much softer than it could be. By and large 440a steel is formulated for stain and wear resistance rather than holding a high performance edge. According to industry insiders, these steel blends are closely related to or equivalent to a steel known as 440a. Most manufacturers (Henckels, Wusthof, Forschner, et al.) have proprietary steel blends and are very close-mouthed about the actual formulation of their steels. The first compromise begins with the steel. Like supermarket tomatoes bred for sturdiness and uniformity rather than flavor, these compromises seriously degrade the performance of your knives. The manufacturers of these knives make a series of compromises calculated to keep the largest number of people happily using their knives for the longest period of time. The knives found in most commercial and home kitchens are designed for the lowest common denominator.

It is not only an extension of his hands, it is an extension of his very personality. To a chef, there is nothing more important than his knife. Section One: The Sad Truth About Kitchen Knives Or, if you decide to send them out, you’ll know how to make sure you’re getting what you want – and what you pay for. You’ll come away from this clinic with a better understanding of edges, steel and how to maintain your knives yourself. At the very least it’s a great skill for the toolbox. With a little knowledge, a little geometry, a couple of tricks and some inexpensive tools, knife sharpening can be fairly easy and extremely rewarding. Okay, maybe not so much wrong as misleading. This well-intentioned advice is parroted in cooking schools, Food Network television programs, professional manuals and cookbooks.

“You have to spend hours hunched over a heavy hone slathered with oil.” “Send your knives to a professional sharpener once a year and you will be fine.” “Sharpening is too difficult and time consuming to do at home.” Section Seven: Overview of Sharpening Systems Section One: The Sad Truth about Kitchen Knives If you go slowly, pay attention and stay focused, you’ll be fine. Keep your fingers, toes and everything else out of the path of the blade – even if it were to slip.

Knife safety, especially during sharpening, is a matter of common sense. Neither eGullet nor the author can be responsible for your safety. Warning: Remember that handling, using and sharpening knives is inherently dangerous.

Degree edge for mac knives