I was trying to figure out the difference between honing and steeling... when you're a novice like me it's not always obvious that two different words you hear are the same thing! Thank you for calling it both names and being comprehensive.
I loved wen she pulled this "cosistent" 25 - 27 dergee on one side and 15 - 18 on the other. The sheer noise of this knife struggling thru such thick and stiff paper made me cringe... I wonder how this "steeling" would do against paper from the phone book but cutting it in the air not putting knife edge on paper and draw with visible stress... Jesusles, she does this for living? Im not even a passionate and I couldnt watch this...
Good lord, if you are going to rip someone to shreds about a simple, well thought out video, meant to help a novice chef then check your spelling for God’s sake. Honestly, I’d never even write this comment because I’m far from the “grammar police” but you just come off nasty. And with every other word spelled incorrectly, no one is taking you seriously. I hope whatever is really going on with you gets better because it’s obviously not this woman’s video that made you so cranky.
Dude, I have reason to believe that a lawnmower blade that's been sitting in acid for 20 years is sharper than your mind. It doesn't matter what angle she holds the knife at, it's just an example. I'd like to see you perfectly steel a knife. Show me a video if you can steel one properly
lol...Pastry and Savory are two different things...you can fudge measurements in cooking to a small degree and as long as your technique is correct, you'll be fine. In baking you need to be more precise.
Thanks for explaining the difference between sharpening and steeling.
Very valuable video. I mistakenly thought steeling was sharping.
Very good explanation. Concise. Cannot think of anything that the presenter might have missed.
I was trying to figure out the difference between honing and steeling... when you're a novice like me it's not always obvious that two different words you hear are the same thing! Thank you for calling it both names and being comprehensive.
I loved wen she pulled this "cosistent" 25 - 27 dergee on one side and 15 - 18 on the other. The sheer noise of this knife struggling thru such thick and stiff paper made me cringe... I wonder how this "steeling" would do against paper from the phone book but cutting it in the air not putting knife edge on paper and draw with visible stress... Jesusles, she does this for living? Im not even a passionate and I couldnt watch this...
Good lord, if you are going to rip someone to shreds about a simple, well thought out video, meant to help a novice chef then check your spelling for God’s sake. Honestly, I’d never even write this comment because I’m far from the “grammar police” but you just come off nasty. And with every other word spelled incorrectly, no one is taking you seriously.
I hope whatever is really going on with you gets better because it’s obviously not this woman’s video that made you so cranky.
Dude, I have reason to believe that a lawnmower blade that's been sitting in acid for 20 years is sharper than your mind. It doesn't matter what angle she holds the knife at, it's just an example. I'd like to see you perfectly steel a knife. Show me a video if you can steel one properly
half of 45 is 20? i know people say chef is not as educated but i thought baking measurements must be accurate
lol...Pastry and Savory are two different things...you can fudge measurements in cooking to a small degree and as long as your technique is correct, you'll be fine. In baking you need to be more precise.