how to identify the knife & sharpen them???
IDENTIFICATION OF KNIVES AND HOW TO SHARPEN THEM The importance of knives to a chef cannot be overstated. It is the most important piece of equipment in the kitchen, Knives come in various shapes and sizes and each is meant for species through some knives can be used as multi-purpose knives. Let us now familiarize ourselves with different parts of a knife Blade The blade is usually made up of a metal compound called high carbon stainless Steel. It combines the property of carbon of being sharpened easily and the non-corrosive Properties of steel Tip The tip of the knife is the pointed edge where the knife blade ends. The tip generally is used for scoring patterns and working with meats or carving. Spine The spine of the knife is the topmost, thick edge of the knife, which gives strength to the knife. Bolsters In some knives there is a collar known as a bolster, at the point where the blade meets the handle. It reinforces the structure of a...