Based on the wonderful discussion we had on my gumbo post, I'd figure I ought to do another post in a similar fashion.
It seems that many dramatards completely lack any semblance of knowledge when it comes to the kitchen.
Keeping your knives sharp is a necessity if you plan on cooking anything at home.
For 150 dollars, you can have a great knife, and everything you need to take care of it.
I'm willing to give knife advice to anyone who asks. I feel it's my duty to educate dramatards on (arguably) useful life skills.
Also, unrelated, but wtf is shave butter? I got a walmart online order, and they ran out of the brand of shaving cream I bought. Rather than swapping the brand of the product, they gave me their shaving butter. They were also out of Sam's Purified Drinking Water
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I’m really bad at it and I can’t keep a consistent angle. I also have no good knives and am a poorcel. Help.
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For Japanese knives go 15, Western Knives go 20
I like Fuji Cutlery, they're in the perfect balance between budget and quality. I'd recommend the Narihira #8000 Usuba.
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How do I actually maintain an angle?
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What do you mean? While sharpening?
Find your angle, put your thumbs on the spine of the knife, press your fingers just above the edge of the knife, and keep that position as you drag the knife along the whetstone.
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