What cooking skills are so difficult that they border on sorcery? (lemmy.world)

submitted 1 year ago by Bluetreefrog@lemmy.world to c/asklemmy@lemmy.world

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What's your 'Heston' experience?

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[-] SpeakinTelnet@sh.itjust.works 16 points 1 year ago

That's because they are not for sharpening, they are for honing the blade.

[-] all-knight-party@kbin.cafe 21 points 1 year ago

Right, you get it. I know what honing is, but could you explain for like, all the other losers? Not me, though, I'm down with the kids.

[-] LazaroFilm@lemmy.world 18 points 1 year ago

Ha! He doesn’t know what honing means! It’s so obvious, you should know what it means. Can anyone bother to explain it to him? I would, but honestly I don’t have time for that. Too busy right now.

[-] SpeakinTelnet@sh.itjust.works 10 points 1 year ago* (last edited 1 year ago)

Haha no worries. Think of the edge of a knife as slowly folding on itself when you're using it, honing is used to straitened the edge and make it "sharp" again. Sharpening is when you remove material to create a new edge on the knife, usually with something abrasive.

After a while a knife is just dull and has no edge to be straitened anymore, at that point honing is useless.

[-] ivanafterall@kbin.social 4 points 1 year ago

This is exactly how I would have explained it, too. Glad you jumped in there first though.

[-] all-knight-party@kbin.cafe 4 points 1 year ago

Thank you, I always assumed those honing steels were actually removing material like a whetstone would, but that makes more sense with it being for just straightening the edge back out

[-] Im14abeer@midwest.social 0 points 1 year ago

Now do stropping.

[-] SpeakinTelnet@sh.itjust.works 3 points 1 year ago

My understanding is that It is really similar to honing with the additional purpose of polishing the blade by using a material that is just so slightly abrasive.

I'm open to correction and addition on this as I'm no stropper.

[-] Im14abeer@midwest.social 1 points 1 year ago

No, that's about it. Though you do move the knife spine to edge, opposite of sharpening or honing.

this post was submitted on 14 Sep 2023

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