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Keeping Knives Sharp

If you want keen edges, you’ve got to get abrasive

Fine Cooking Issue 04
Illustration: Michael Gellatly
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Rather than slicing quickly and cleanly or mincing finely, a dull knife mauls food, smashing and ripping as opposed to cutting.There’s no need to send your knives out to be sharpened; you can choose from some really effective tools to sharpen your knives. Here, Suzanne Roman describes four types of abrasive sharpeners that can put a new edge on your knives without taking off too much expensive steel, and the expertise and costs associated with each. She covers sharpening stones, ceramic sticks, v-shaped sharpeners, and triple-bevel edge sharpeners with magnet guides.


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