How to sharpen knives — Jamie Oliver’s Home Cooking Skills: 39 комментариев

  • 26.03.2017 в 04:06
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    Is it technically sharpening? No. Does it make it sharper? Yes. You realize these videos are aimed at complete novices in the kitchen — people who've never done anything with their knife besides cut and wash before buying a new one.

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  • 02.04.2017 в 22:13
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    thanks however very hard way of sharpening. classic way is better but what fits you that’s all. you know it ecgonomy and comfort for your hands and to your liking.

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  • 06.04.2017 в 17:19
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    Hi Jamie, I'm Tangkin, I'm from Cambodia, Could you please give me a chance to work or train at your restaurant or at your school? I've been working as a Commiss I at 5* hotel in Siem Reap since 2015 and I went to cooking school in 2014

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  • 12.04.2017 в 15:53
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    This is honing and it only works if you have sharpened the knife before for example on a stone

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  • 19.04.2017 в 06:27
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    I only just started watching vids about knife sharpening and I already know this is a BS video.  No offense my friend, but a steel is a quick way to "condition" a knife for use.  It still needs to be "sharpened" properly every so often.  You can also pull the knife on a steel if you are comfortable with it.  That's what the guards on it are for.  Just my opinion.  There are lots of vids by pro knife sharpeners on YT that rebut what you say in this vid.

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  • 04.05.2017 в 11:38
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    who is this guy? I don't want to say all white guys look the same, but this guy really has me questioning myself, I dead ass cannot tell if this is Jaime or not…..it looks kinda like him, sounds kinda like him, but a much older and beat up version….. who is this guy?

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  • 22.05.2017 в 00:51
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    FFS so your not sharpening it your deburing it lightly . Sharpening is a stone and strop not a knife steel which deburs.

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  • 25.05.2017 в 23:11
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    People are rude! Why commenting on his age or look he already know!! Assholes'

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  • 08.06.2017 в 10:30
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    10 degrees seems a little too low for honing the blade.. wouldn't 30-45 be better?

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  • 14.06.2017 в 03:42
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    You people know nothing this sharpens the knife. I work at smith field packing plant and we use this to sharpen our knives. You have to know what your doing.. I know some people at work who can sharpen their knife so good using this they can cut through a full ham and damn near one cut. If you know how to use this you can sharpen the hell outta a knife. You also have to use sand paper to keep the steel good

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  • 16.06.2017 в 16:47
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    this is not sharpening this is honing a steel doesnt remove any steel.. and that knife is not Sharpend at 10 degrees more like 20 and that is the angle you should hone at also…

    a ceramic rod actually removes metal and is much better

    or even better learn to use water stones like i do

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  • 22.06.2017 в 06:06
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    The rod will hone a blade, but it won't sharpen it. As he stated, if the blade is destroyed, the rod is useless.

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  • 24.06.2017 в 02:12
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    Hmm, the trending vid about a knife is so much better and looks more legit than this

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  • 26.08.2017 в 13:11
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    Thanks. Ive been doing it wrong for decades. I always had the blade facing me and pushing it away. Still managed to make a blade shave my arm this way…but now i just wanna dice chicken for an omelette lol

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  • 28.09.2017 в 23:05
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    I did this for freaking 10 minutes and it still won't cut my wrist. Maybe the knife is dull to the point i can't bring t back to life?

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  • 29.09.2017 в 07:50
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    The problem with steels is that most people let their blades get a bit dull and then they are beond what a steel is good for. To be effective, steels should be used before you notice the knife getting less sharp. I think steels are harder to use than stones because you have to keep the steel and knife angled consistantly but stones stay level on the counter and you can use your free hand to help control the angle of the blade. If you are going to buy something to sharpen knives, it would be wise to get a stone and strop (made with an old belt glued to a board loaded with buffing compound or bought) because they are easier to learn to use (using a steel requires more finesse) and can be used in more situations like sharpening dull knives, sissors, tools like chisels whereas steels are only really good for keeping an already sharp knife in peak condition.

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