Cook Food Good

American Cooking and Technique for Beginners and Intermediates

Steeling Away – A Tutorial

Why Steel At All? Knife edges get bent out of shape most as a result of impact  — most often against the board, but also by cutting through bone or anything else hard.  If the edge isn’t bent over too far, it can be trued by rubbing it along a hard, straight rod, commonly called […]

Hand American Stropping Kit — Some Preliminaries

Keith De Grau of Hand American was nice enough to help with the selection of equipment from Chef’s Knives To Go (Mark Richmond).   This is only a preliminary review, but I wanted to get something up to acknowledge their help. There are limits imposed by susceptibility to corrosion and “scratch hardness” to how well an […]

“Philosophies” of Sharpening

I’m not sure how you conceptualize sharpening. Some people look at it as a series of progressive shapings and polishings; starting on the coarsest stones, and just doing the same thing only doing it finer as they move up the grits.  Deburring is an incidental nuisance, a consequence of a burr which occurs when “bevels […]

HANDAMERICAN BOROSILICATE ROD

A Brief Review of, not to give anything away, The Best Knife Steeling Tool Ever.

THINGS TO KNOW ABOUT STEELS

Some very important things to know about steels and steeling — but not the complete guide.

A LITTLE ARKANSAS STONE CHAT

This article was originally posted at Chef Talk when they still hosted blogs. MORE SHARPENING, ALL ARKANSAS For whatever reason, knife and sharpening posts get huge numbers of hits. I’ve received scores of requests to do more on sharpening, and have been chipping away at something Huge and Complex Which Would Describe Everything. Then, like […]