Knife sharpening?
Home › Forums › Korean food discussion › Knife sharpening?
- This topic has 2 replies, 3 voices, and was last updated 9 years, 8 months ago by brasschef.
- AuthorPosts
- May 20, 2014 at 2:40 am #51074LeahJungMember
I’ve noticed something from watching so many of Maangchi’s videos: her knife cuts like a dream! I tried making bulgogi, but my knife was so poorly sharpened that I couldn’t properly cut through the meat, and it ended up being chunky and dry. Does anyone know how she keeps her knife so sharp, or have any good suggestions for how I could fix the problem? Thanks!
- May 21, 2014 at 2:36 pm #55819MaangchiKeymaster
- July 9, 2014 at 10:57 pm #55820brasschefParticipant
I’m a bit too much of a knife geek to be commenting here really, but I recommend getting a decent knife and a waterstone and learning how to sharpen from youtube videos like the company Japanese Knife Imports does. You’ll really surprise yourself with how much difference a very good knife makes. Also make sure you aren’t using to rough of a cutting board – glass, stone and hard bamboo will dull your knives terribly.
- AuthorPosts
- You must be logged in to reply to this topic.