videocam_off
This livestream is currently offline
Check back later when the stream goes live
Up next in 10
Some quick tips on keeping a knife sharp!
Show More Show Less View Video Transcript
0:03
Trying to prep dinner with a dull knife?
0:05
That dog won't hunt. You know, I got
0:07
some tips for you on how to keep your
0:09
knives sharp. When you sharpen a knife,
0:12
I really prefer to use a good steel. It
0:14
is about smooth, even dragging motion
0:17
and the correct angle. Now, you've seen
0:20
me take a felt tip marker and bark right
0:23
along the edges. You'll know if you got
0:26
the right angle if that wears off. I'd
0:29
say it's pretty close to 20 25 degrees.
0:32
So, you can see how some of that black
0:35
mark is being removed. That way, it
0:38
knows that you're really sharpening the
0:40
edges of your knife. You're keeping that
0:42
bevel in which it needs to be, which is
0:44
on the blade itself, and you're not
0:46
running it down here too much at an
0:48
angle. Smooth,
0:50
even strokes. That knife is sharp now,
0:53
but it ain't going to be near sharp
0:55
enough till we get it polished here on
0:58
some boot leather. and just take it,
1:01
run it down one side, bring it back the
1:04
other. Every time after you sharpen that
1:06
knife, you polish it on a piece of
1:08
leather, whether it's an old belt that
1:10
you've got that you're not using, or you
1:12
can pick up some leather at any store.
1:14
Get the power window, let it roll down
1:15
just a little. There is a beveled edge
1:17
of glass. Run it down there just like
1:19
that hone is on a steel. It will
1:21
sharpen. Turn over the backside of a
1:23
coffee cup. Use that or a croc jar.
1:26
These hash knives were used by old ranch
1:28
cooks so many years ago back in the
1:30
1870s and just passed on from one
1:32
generation to the next. It is a staple
1:34
that I keep at the wagon. These are
1:36
handmade by a good friend of ours up
1:38
there in Indiana. Old Tom is a great
1:41
blacksmith. These are saw blades that he
1:43
has remanufactured. He hammers all this
1:45
out, puts the brads in them. Oak handle
1:48
made in the USA. And folks, they will
1:51
chop or dice anything you want. And it
1:54
is the same way to sharpen this as it is
1:56
any knife. You just get a hold right
1:58
here, run it down that steel,
2:02
both sides.
2:04
I wash them with hot water all the time.
2:07
Usually I'll dry them over a low heat of
2:09
some sort. Then any food grave oil on
2:13
both sides, rub it in, handle it all. If
2:15
you ever see that it's got some rusty
2:17
spots trying to come up, pour you some
2:20
baking soda on there. Add a little
2:22
vinegar. Let it sit a little while. You
2:24
can polish this with emery cloth. Get it
2:25
as shiny as you want. So, get you a good
2:28
knife of high quality. Keep it sharp.
2:30
Keep it clean. Cuz remember, it's like
2:33
cast iron. You don't just season it one
2:35
time and quit. You season or you sharpen
2:38
every time you use
#Food & Drink