I have a whetstone, faucet and a knife, but never quite get the results I want. So Cook with E's guide to using them ("the only time I've ever seriously hurt myself in the kitchen was using a dull knife") has sent me right back to the kitchen.
Ethan recommends a fancy japanese model, but I have a less expensive Whetstone-brand stone [Amazon] with both 400 and 1000 grit sides.
from Boing Boing https://ift.tt/2VKXOit
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