A sharp knife is a happy knife.
learned a similar technique from his grandmother, using unglazed base of a porcelain bowl instead.
“If I’m stranded with a painfully—and dangerously—dull knife, say in an Airbnb, I use the non-sharp edge of one knife as a ‘steel’ to sharpen the sharp edge of another,” explains Chef Mary Sue Milliken of in Las Vegas and Los Angeles. “Hold the sharp edge at a 15-degree angle to the dull edge and give each side a few swipes. It always make the knife better—but never makes it a sharp knife.”“The easiest way to sharpen a knife is to use a knife sharpener,” says Executive Chef Fabio Capparelli from
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