The Best Way to Maintain and Store Your Knives
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- Опубликовано: 8 сен 2024
- Equipment expert Adam Ried shares the best tools for maintaining your knives.
Buy our winning electric knife sharpener: cooks.io/3aGmEs3
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My grandmother always scraped everything off the cutting board with the back of the knife. In her house there were two major sins. Using the blade of the knife to scrape and using fabric scissors on paper.
You mean the "Good scissors"? 😳 Auggggh, nothing brought a swift death like using them to cut construction paper...
... lol, I remember that. Thanks for all of the memories that created. It was a long time ago.
Save 350 bucks and get a kitchen wall magnet to hang your knives. They're cheap and save counterspace
Exactly
yeah no need to buy a $300 knife block, ever! I got a similar magnetic bamboo one on amazon for around $20 that is stylish and works great!
If you don't mind spending the time, learning to use a whetstone isn't too hard.
Even on the first few times I was able to make it reasonably sharp and it's kinda satisfying.
My father immigrated from Russia in 1911 when he was 7 (yeah- a long time 😆), and I remember him always using a rectangular stone, one side was a darker brick red color and the other side was slate I think. He'd wet it and slide the blade in a semi circular motion and it made the knives so sharp! 🤗
These cooking shows just want to sell their affiliate linked cooking products.
@@Adscam The problem is that Cook's Illustrated used to be respectable and unbiased (ATK is part of Cook's Illustrated). This is by far one of the worst in terms of appropriate title, content, and context.
Couldn't agree more. It's the cheaper option and does a better job at sharpening your knives.
FYI, the dollar store-or 1.25 store I guess-sells perfectly fine bench scrapers.
$300 for a knife block?
You are just kidding
You can get a wall mounted magnetic knife strip for WAY less than $300.
I use a silicon knife-holding drawer liner with raised knife blade fins...ten knives...off the counter...no hideous knife block on mine...drawer liner bought online for the price of a small pizza.
@@208414 You can get sixty of them for $300
Yeah they must be a sponsor or something. There are similar products on amazon for 20-30 bucks. Just google magnetic knife holder for reasonable options.
For me, no way. Electric sharpeners, even the high end ones, can grind the bevel unevenly. Moreover, any kind of pause and you can dig the bevel into the body of the blade. (Do this and try to chop green onions/scallions, and you'll know what I mean.) For any knife that has a bolster, you can't sharpen near the handle. It really isn't hard to learn how to sharpen a knife with a stone (wet or ceramic) or a diamond lapping plate. You have _much_ more control and more importantly, it's _slower_ so you're much less likely to injure your knives. Take a little time to care for your knives and they'll work forever.
As for knife blocks and storage, I agree with Adam. Just pitching your knives into a drawer is knive abuse. Here's the thing: use any slotted knife block you like, but put the edge pointing upward. You won't be 'dragging the edge', but the knife will be stored more compactly and just as safely as that funky magneto-roto-block that Adam recommends.
Yea this video is terrible advice.
this is terrible advice. Id recommend a ceramic rod.
@@hollynejmanowski9232 I would probably recommend the lansky sharpening system to a complete newbie to hand sharpening. It locks the knife into place so you maintain a constant grind angle and is very forgiving.
300 damn dollars for a piece of wood with a magnet inside?! You’d be silly to buy that. Put some magnetic strips on the wall and hang your knives there. Same idea, but probably 1/50th of the price and that’s what restaurants do.
me: wow, i want that magnetic knife block
adam: it's $300
me: nevermind
Get a $20 wall mounted one.
same. I also can't wrap my head around *why* it's $300
@@OtseisRagnarok Because there is a sucker with more money than brains out there
What’s the point of showing the product without a demonstration actually using it?
To buy these suggested items, I'd have to spend over $500. I'm a home cook and I love my 47-year-old Scimitar knives, and I just use a whet stone to sharpen. I don't have the kind of money they're always suggesting you spend.
Have you seen the prices of good whetstones?
I'm going to guess no
@@jakass You're right, I haven't, since I got my whet stone some time ago. I should look. 🙂
You don’t have to buy all of them, nor at current price.
I got the motorized three stage knife sharpener, waited until it dipped below $100 (the normal price is $150) and I had gotten a $50 Amazon gift card as a present.
So I got it for $50, and used it to re-sharpen knives my grandfather had left us to razor sharpness.
@@jakass Yes. I have. A decent 1000/3000 or 6000 combination water stone will set you back about $30. A flattener for it is another $16. about 1 and 1/2 of the manual blade-ruiners, and it will last a LOT longer.
@@jakass $150 divided by 60 years is $2.50/year. It's a lifetime investment if you care for it.
Wow- awesome! I can definitely see investing in the smaller knife sharpener, it would also be portable enough to take on camping or fishing trips too! 😄🤗💖🌹
Thank you for this video!
Three questions:
1) What type of cutting board should I use?
2) How do I know the knife needs honing (or how often should I hone a knife)?
3) How do I know the knife needs sharpening (or how often should I sharpen a knife)?
Thanks, again, for this video!
He said avoid *hard* plastic. OXO cutting boards are great-so "it depends". Otherwise go with a maple wood cutting board. If you use acacia, find out what species it is, as some are too hard for knives. And avoid bamboo cutting boards. It's a grass and extremely hard which is bad for knives. See the article "
The Best Wooden Cutting Boards of 2022" by SE on the best cutting boards to use. Look to knife professionals with articles and blogs who talk about honing and sharpening.
1: End grain wood blocks or soft plastics
2: when it feels dull
3: when if feels dull after #2
Usage dictates the two last points as well as your perspective on the blade. If you're happy with it, roll with it. If you think it needs work, work away.
Offering some advice on this:
Cutting boards of wood (maple and teak are the two best, maple because it's soft and easy on your knives, teak because it's the easiest to clean and oil) are best, semi- soft plastics are ok, and if they're thick enough, they're dishwasher safe. Thin plastic boards are fine to cut on, but they warp in the dishwasher, so hand wash only. Bamboo is not an issue, I've used a bamboo board now for a decade and it requires less oiling and maintenance than my wood boards. If you're a heavy cutter, as in, your knife edge slams into your boards when you cut, it will mean you have to sharpen more often, maybe, but it's a pretty minor thing compared to oiling a board 4 times per year. Edge grain boards are generally cheaper and less "respected" than end grain. End grain are easier on your knives, but honestly, unless you're in a commercial kitchen, your not gping to notice the difference much. All wood cutting boards will require light sanding when they accumulate deep cuts, and regular oiling (teak boards are naturally oily, and take less than half the oil a maple board will need in a year. I oil my maple board at least 4 times a year, and after any heavy use that required a lot of cleaning.)
NEVER: No glass boards, no stone boards, no cutting on cement or brick surfaces. That's a one way ticket to instant dull knives.
Knife sharpening/honing: hoo boy, that's a question with a ton of variables. As a general rule, hone every time you use a given knife, and sharpen every knife you own maybe 2 or 3 times a year. I do mine the week before July 4 and the week before Xmas because they're easy date markers, and at both holidays, I'm usually cooking and want my knives in prime condition. Honing realigns your edge and keeps you from having to sharpen as often. I hone after I wash and dry the knife, just before I put it back on my mag strip so when I need it, I don't have to worry about whether or not it's ready to go. My family, who are not knife geeks, aren't as diligent with their kitchen knives, but I still only sharpen them twice a year, so they only have lazer sharp knives for about 4 weeks a year. That said, while honing is great for daily upkeep, sharpening frequency largely depends on the quality of your knives. Sharpening removes metal to create a new edge, and cheaper, softer steels will chip or roll more frequently on any cutting board regardless of material. In general, if your knife is steel, and it cost you less than 40 bucks, sharpen it 3, maybe 4 times per year. If you're using more than just hand power to cut, sharpen the knife (as in, if we feel it in your wrists after you cut, that's too much effort) if you find you notice strain after cutting even if you've freshly sharpened the knife, kick that POS to the curb and buy a better knife. A truly sharp edge can cut with just finger power through most objects, and even on partially frozen meat, hand strength alone should get you there. In general, if you're spending between 50 and 100 bucks for a knife, it should be of sufficient quality that 2 to 3 times per year should be fine if you're honing when you use the knife. I can't recommend enough that knives in block sets are usually bargain basement crap, the grips won't be great, the knife edges don't generally hold... but a knife you've held, and like using, and honestly, you only need maybe three knives, maybe only two if you don't cook a ton. Thin is good, thinner is better, unless you need a bone cleaver to hack through beef carcasses. Thin knives glide through produce and let you shave meat. Thick knives look and feel sturdy, but they multiply the "work" required to do anything, and you can cause tendon damage over time. A thin knife made of good steel will hold its edge a very long time because it takes no effort to move through the food and will land gently on your cutting board. Again, a heavy knife, you're more prone to slam into your board, which wears the edge down more.
I know that's a lot to digest, but you asked a good combination of questions there. Cheers!
Thank you for replying & for the helpful information!! 🙂
Wow this whole comment thread has been some of the most helpful advice when it comes to knifes, storage, and maintinence all summed up that I've ever seen. THANK YOU ALL. 👌❤
I thought he said $300 for the magnetic knife stand 😂
yeah, $350 on Amazon right now... they have a weird sense of what's good value and what's not
accusharp was my sharpening tool
I use a Chef’s Choice Model 1520 which gives me the choice of 15 or 20 degree edge. I have some North American knives which are traditionally sharpened at 20 degrees. The Asian and most Victorinox are at 15. Best of both worlds.
The problem with these is that eventually you will form a curve in the blade about a half inch up from the handle because the sharpening areas can not start at the tip of the knife near the handle. This will make the knife dysfunctional.
@@violetviolet888 Actually these ones do reach all parts of most knives - especially chef knives. You have to pay attention. I also only sharpen once of twice a yearn and steel the rest of the time. I only sharpen enough to feel the edge "fold". While a stone is better, my skill at getting the right angle is poor.
the trizor does an amazing job- along with a steel and ceramic rods my knives are awesome sharp. all your recommendations have been excellent.
$300 knife block? Really? I love ATK but that's crazy.
Great Video. I personally like a leather wheel with fine polishing rouge. But most folks aren't willing to leave the kitchen to put an edge on a blade.
No reason to leave your kitchen. It's easy to use a hand held strop or a strop block that you can store in your kitchen knife drawer.
Most also don't care about a mirror edge
I prefer my Progressive bench scraper. It's one piece of metal, curled into a simple hollow tubular handle at one end. It has ruler markings at the scraping edge, good for pastry. And, unlike your choice, Progressive's can lay flat and flush anywhere on my cutting board, making full surface contact, whereas your scraper will need to be laid near an edge of your cutting board so that the handle hangs off the board, if you want full contact of the scraper surface with the board. Important if I'm smashing a lot of garlic, ginger or picking up rolled-out dough. Mine has no nooks to catch food, like yours does in the crease where your plastic handle meets the metal material. Mine was cheaper, too.
I do love my Chefs Choice electric three-slot sharpener for American/European style knives (I see our same model's gone up about $10 since I bought mine, got it because of your review many years ago, really glad I did). I've also got a steel with regular and finer surfaces.
You don't really make it clear that the second, two-slot manual sharpener you chose is for knives with an Asian cutting edge, which is different from "normal" American knives. Or that's the impression I've got, from what you said. You've addressed those major differences on your show. An Asian knife sharpener is made for Asian style blade shapes and angles. You can't use an American style sharpener on an Asian blade or you'd end up changing your knife, wrecking it. And you can't use an Asian sharpener on American knives. How I'd love to own one of those small cleaver-shaped vegetable cutters like I've seen on your show... Asian knives sound like they make cutting tough veggies like cutting butter... but I'd have to also invest in a different sharpener designed just for Asian style knives, and that's gettIng too expensive for me! I'm just a cook.
Thanks to all of you at ATK for all the "classes" you've put on RUclips. I actually like them just as much as when you were in your building, maybe even more. It's more intimate and quiet, and I like seeing other people's kitchen design (even though it's probably invasive for you). Very creative solution for keeping the ship afloat in our changing times. I like the Q&A videos, too! My small rental's galley-shaped kitchen isn't that much different in size than all yours, but mine is a lot older... the Thermador electric oven was installed around 1952, and ovens were smaller back then (as were plates, portions... and people, LOL!). One learns to accommodate.
Thank you, ATK. Stay well and safe.
Thank you for sharing these tips 🙏
If you must have an electric sharpener, don't go cheap. I got one that looked a like the Chef's Choice, but the stones were barely appropriate for a hatchet - coarse and with little angle control. Returned it. Most manual sharpeners I've seen were okay, but be aware that different knives have different angles so you might need more than one.
I prefer finding a professional sharpener and taking my worst knives to him every year or two. They are surprisingly inexpensive but might not give as-you-wait service. One good place for as-you-wait is a knife and gun show, and you can watch him work.
Thank you, I excellent information
Please read the other comments, this is not excellent info.
Nice research on this! I’ll also add that every food-cut made on a plastic cutting board ends up in our food and in our bodies (whether rinsed or not). One look at a previously used
plastic cutting board makes that sadly obvious.
If we’re using a wooden cutting board, at least we’re ingesting cellulose, which is fiber.
I don’t know whether or not the same could happen using a glass or a ceramic cutting board.
Stop cutting so hard you scrape out plastic. If it's coming off that's a fault of you. If cut, the plastic will part like the red sea, not chip. Unless you leave your plastics exposed to constant UV exposure.
To recap, cut through what it is you want to cut, not past.
Moreover, ceramic and glass are terrible for knives (dulls very quickly) to anyone who happened to read the post and think there is some merit to be had. There is in fact, none
A good trick for regular knife blocks is to store the blades "edge up". Then you're dragging the blades alone the spine of the blade, not the edge, and won't dull the knives.
If you already have the best American or Swedish steel in your knives, why would it dull rubbing against wood? Regular steel knives don’t blunt against wood either. Most cutting boards are made out of wood too 🤦🏽♀️
Great information to know! Love all the tips you all give us!
I agree that those types of preset sharpeners are "easy" but wasn't this video supposed to be about what's "best"? For sharpening what's best is a series of sharpening stones in various grits from course to extra fine that allow you to fine tune your knife edge far more precisely than the very limited options available in the easier preset sharpeners. For example, if you want a convex edge the presets won't do that but with the stones you can do whatever grind you want. Or if you want different angles depending on specific use like a 15 degree (or less) for finely slicing meat and a 20 degree (or more) for a general working edge and chopping vegetables, the presets give you only one angle.
Unless you're okay being very limited in your knife edge options (or you buy separate preset sharpeners for everything you want), sharpening stones are without a doubt the best way to sharpen knives.
No one who's hobby isn't sharpening knives cares about their blade profile enough to sharpen new angles. No one has time to actually sharpen their knives with a whetstone. For most people knives are expendable and they will just be used until unusably dull and they will just buy a new one. Gadgets like these will work for 99% of people who use knives.
@@sebastianflynn1746 Agreed, but the video didn't say "easiest" or "most convenient", it said "best". That's the distinction I made. If the video had said "easiest" or "most convenient" I wouldn't have made my comment. Reasonable?
@@csmats5374 I think when people say best it's worth remembering "the best" isn't some objective truth, if they said the sharpest then yeah you'd be 100% correct but ease of use is probably more important than how effective it actually is.
@@sebastianflynn1746 He spent a lot of the video saying how to spend money to preserve the edges of your knives, so in his view knife edges are quite obviously important. I never said stones were *always* the best; what I said was that within the context of the video stones are the best. Context, my friend.
Completely agree with your comment csmats. I said as much in my own before I saw yours.
While the knife block is very nice, it is far beyond the average person to pay that much for a block. You really should have an acceptable alternative
Horrid Fright's Magnetic Tool Holder attaches to the wall, so it doesn't take up counter space. It costs under five bucks
He meant "Harbor Freight" There are wall mounted magnetic knife blocks for $20
@@violetviolet888 The Harbor Freight tool holders are just under five bucks. You could get sixty of them for one of these expensive blocks.
By the bye, thanks for catching that. I've been hanging around blacksmiths for a while, and that's what they call HF
Tip #1 is spot on.
Got into quite the argument over Christmas about ideal cutting board materials and whether honing rods are actually sharpeners.
There is a video about "useless tools," claiming the sharpening steel to be something that doesn't really work. (It seems to take a lot of skill to master it).
@@elultimo102 I saw that video. The most useless tool was the presenter. He dragged hedge clippers for not being anvil loppers and said a professional sharpener doesn't like his clients to use them. Surprise *BECAUSE THE KNIVES NEED TO BE SHARPENED MORE OFTEN IF YOU DON'T HONE THEM* . So on. So forth. Ask anyone who makes knives, uses knives, or sells knives.
There are many terms and varying definitions depending on the company, the material, and how it's made. Some rods are actually sharpeners. Look for maple wood cutting boards. Look for articles from pro knife people who talk about the details.
@@elultimo102 There are videos of ultra magnified knife blades and the results of using honing rods. They absolutely DO work. And it does not take "a lot of skill" to master. maybe the person doing the video is not coordinated, like Todd said. Just because someone made a video doesn't mean the content is accurate.
While I would never use an electric sharpener, I have to wholeheartedly thank you for condemning glass cutting boards... YES!!
lol 300 dollar knife block? that's more than most recommended knives
What kind of a cutting board should we use? It looks like yours is plastic.
He said avoid *hard* plastic. OXO cutting boards are great-so "it depends". Otherwise go with a maple wood cutting board. If you use acacia, find out what species it is, as some are too hard for knives. And avoid bamboo cutting boards. It's a grass and extremely hard which is bad for knives. See the article from Serious Eats on the best cutting boards to use.
You forgot to link your example again
@@violetviolet888 Thanks for the info!
Do the knives come with the fancy piece of wood with the magnets? Or Sharpeners or Island?
No. Read the other comments and you'll learn what is better.
Please make a sequel showing us how to use the knife sharpeners.
There are other videos you can find on this.
Love that knife block but it’s never hold my knife collection 😂
Ya got too many knives then
@@jakass 😂😂😂 Never!!!!
When it comes to anything in the kitchen, you all are my go to source
In this case it's a bad idea. The knife block is $350. The sharpeners take away way too much metal and absolutely will mess up your bevel and edge.
Great information! Thank You
Eh6bsay, font use a plastic cutting board. Then have one on your counter that appears your cat vegetables on?🤷♂️ there have to be many other options for a knife holder. Like a butchers block. If a wooden cutting board is cool then so is a wooden butchers block, no magnets required. I will say the electric sharpener works really well. I sharpened pocket knives for years by hand and will again. Too small for the machine. I dint know if it's a different type of stone, but we always used oil on it. All black stone, 2 grits. A shaping side and a finishing side was how it was explained to me 40 some years ago. I always had wicked sharp pocket knives. Being a boy they took some abuse too. Got used for every thing under the sun, esp in Boy Scouts and camping.
Look up whetstones for sharpening knives, there are hundreds of different grits and types.
300 for that knife block... you tripping dawg
Is that a hard plastic cutting board you’re using or is it something else?
Would love to see ATK test social media viral products. Misen knives, Our Pan, Hexclad, etc…
Can anyone direct me to where that Bob Kramer steel is sold for $48.00?
What makes a good steel?
Look for other articles elsewhere on this topic.
I really don't like the way that knife block leaves sharp edges exposed at the top, especially the unforgivingly dangerous "heel" of the chefs knives. I can just imagine reaching somewhat carelessly for an adjacent knife - who isn't sometimes in a distracted rush in the kitchen - and slicing my hand wide open in a millisecond.
I much prefer the traditional knife blocks where the blade slides all the way in and is completely hidden from any risk of contact until you intentionally remove the knife.
Just get wall mounted magnetic knife holders. Problem solved.
The heel is no more dangerous than the tip
Also, there is room for them to push it down, they just neglected to for some reason
@@jakass The tip is dangerous, so you are agreeing about the heel being no more dangerous, but not necessarily less, either. Bravo
@@jakass you're wrong, as can be seen in the video. The "for some reason" is that they can't. You post a lot of senseless replies. Why not try being useful instead?
I usually respect this channel but this video was very wrong. Whetstones and wall magnets are the way to go.
Agree.
wow what is with the volume?
How about a suggestion for storage that is cheaper than all of my knives combined... Say $40-50.
Any ok knife block will do, store blade up if it's vertical to preserve blade edge. Magnetic mounts are good if you don't have adolescents around or pets that could access it. Blade sheaths for drawer storage. Knives roll if you want them harder to access, again if kids are around. All of the above should hit around that price point you mentioned
@@jakass Harbor Freight sells wall mounted magnetic knife blocks for $5.
I hone my blades after every use and use a two sided wet stone for sharpening. Anything other than a wet stone is taking off too much steel and ruining your knife.
Doesn't ruin if it comes out sharper than when it went it. Moreover not everyone has the time to invest in learning the nuances with the whet
Did he say dope cutter?
Those electric sharpeners and the pull throgh thing are great tools to damage your knives. Please just learn to use a stone to sharpen. Its not difficult. it is insanely fast if you have practice and you have a very long time between sharpenings if you use a honing rod.
Big fan of the channel, have bought many of your recommendations but that knife block? Surely this is a joke right? Wow that's something else and not in a good way either, not to mention the overly large misplaced logo at the bottom. So, gotta ask, this is product placement right?
$300 knife holder. what a deal!
What about Asian knives? Is that what that Asian knife sharpener was really for?
Throw that crap away and get a Lansky sharpener. I love ATK but their equipment reviews seem to be lacking (i.e. KitchenAid slow cooker, epic fail, I bought one for my mother based on the ATK review and it’s garbage). Using a bolster on my knives is a good way to get kicked out of the kitchen.
When you say "A bolster" do you mean knives with an integral bolster, because most of mine have that? Or is it something else?
Cook's Illustrated is failing on quality control over ATK.
Honing rods and sharpening steels are not the same!!!! Honing rods are not designed to remove material, sharpening steels are. He's holding a sharpening steel. It has a rough surface to *remove* the burr, whereas a honing rod is smooth and straightens the burr.
There is no “best,” there are only examples. All electric sharpeners remove too much metal. I use a $25 Lansky tool that produces a very sharp edge. I don’t use a steel to hone, I use an inexpensive Füri Diamond Fingers. Quick and it does a great job. My knife block cost exactly nothing. I was about to split a piece of hickory for the stove, decided it was too nice for that, and made it into a knife block I use to this day.
Good quality honers are often found at thrift stores and flea markets for $1.00
That knife block is ugly as sin, and $300 is insane. INSANE. A magnetic knife strip in stainless, wood, or whatever you want costs like $50 to maybe $100 if you want to get really fancy. $300?!
Five bucks at Horrid Fright
One thing I learned a long time ago was that instead of putting the knives in the block upright, put them in upside down so the blade is facing up! This saves both the knife blade and the block from wear. No need to go buy a fancy knife block, just use this common sense hack!
@@brandonkrause7308, yeah, that's a totally ridiculous comment. If the blade is in the block, there isn't any place to make contact with the blade.
Important to note that this is only for western knives. You should absolutely not use a honing rod or pull through/electric sharpener with Japanese knives. Get a set of whetstones
I just put my knives blade side up in the knife block. Easy and much cheaper.
1:45,
2:30 doesnt fit a cleaver
Just use sharpening stones
$ 300.00 😷What the... Oh Hell No
Don't have $300+. so for years I have stored mine spine side down propped in the kitchen cabinet. DO NOT DO THIS, just saying, there is the very real danger of dropping a very sharp knife on your foot!!! I learned this from another home cook, though I have yet to injure myself, it is probably only a matter of time!
Electric sharpeners are good for throw away knives, terrible for nice stuff.
You mean good for stamped knives, bad for forged knives. Terminology is a good thing.
I have a ceramic steel. ...I'll see myself out.
Just wasted 3 minutes watching an ad. Smh.
It must be nice to toss cash around as if money grew on trees!
What the hell man, just use the back of the knife. More tool is just gonna drive you insane
$300 for a knife holder? Yikes!! Admittedly what's displayed is nifty, but.....yikes!
*America's Test Kitchen* : This video "title" is highly disappointing based on the content of the video. While such knife sharpeners are the *Easiest* way, they are not the best way to maintain a knife-proper sharpening with a set of sharpening stones are the *best way* . Sharpening knives this way means you'll get an indentation of wear half an inch up on the blade from the handle side. Because the sharpening can not reach that end of the knife. This affects the ability to cut. You did not address stamped metal vs forged, nor did you address bevel angles or frequency of honing or sharpening. This video needs more thorough content and explanation or it needs to be broken up into a series-as it is no, it underestimates the intelligence of your audience. Big "dislike" for this video. What is happening over at Cook's Illustrated and unbiased reviews with affordable suggestions? Why not mention a $20 magnetic wall mounted knife holder?
Best is in the eye of the beholder. Best to you isn't best to me or the other person skimming this. Don't assume your best is the only best, that's naive
@Paul Hamline Cook's Illustrated USED to be reliable when it was under the direction of the founder Christopher Kimball. It's been slowly turning into infomercial style over time. And how would you know that I don't already have my own show under a different user?
@Paul Hamline I'll watch what I wish and comment as I wish. Thanks for your support as this conversation is supporting ATK.
@Paul Hamline You do you.
@Paul Hamline Go Ahead
So apparently this channel is done uploading content I guess I don't need to subscribe anymore come come out with new stuff or stop putting shut up cause I don't want to keep saying the same repetitive stuff over and over
1. Any self respecting person would never use these awful sharpening suggestions. Use a whet stone.
2. Those honing rods are awful as they remove way too much material on the knife edge. Use a leather strop.
3. Americas test kitchen is usually very good. This not so much.