4:24 that rod you're rubbing the knife against is called a honing rod. Make sure to move slower and concentrate on keeping the knife elevated 20° on either side of the blade. Many chefs will do one stroke on each side at a time constantly switching to the other side of the blade with each stroke (always pulling the knife towards you and switching which side of the rod the knife is on). Most chefs don't hone super fast because its more about getting a good edge, not just a fast edge. Also, a honing rod doesn't sharpen a blade by shaving metal off, it just straightens the edge to allow it to cut sharper.
19:00 Im going to watch the rest in the morning👍happy thanksgiving
Looks good.
Thanks honey, cowboy candy is awesome. I loved it
33:51 duuuuude
Sweet and spicy! Love it!
4:24 that rod you're rubbing the knife against is called a honing rod. Make sure to move slower and concentrate on keeping the knife elevated 20° on either side of the blade. Many chefs will do one stroke on each side at a time constantly switching to the other side of the blade with each stroke (always pulling the knife towards you and switching which side of the rod the knife is on). Most chefs don't hone super fast because its more about getting a good edge, not just a fast edge. Also, a honing rod doesn't sharpen a blade by shaving metal off, it just straightens the edge to allow it to cut sharper.
Thanks I will keep that in mind.
8:12 that bite was a bit hot😅😂
The things i do for you all
🤠🤠🤠
In no dimension is anyone eating the amount of jalapeños you have featured in your thumbnail.
dimensions its 8 oz to a lb seperated into jars to eat over time
what i eat personally is nothing to you
You're home bro. Go drunk.
I mean it's a jarred condiment meant to be eaten sparingly, and it's preserved anyway