/ck/ - Food & Cooking

>>12981673
higher grit is the finer, lower grit is coarse.
coarse first to rough out the shape and remove any chips or dings, you don't need to do coarse every time, but it's important to do when you need to do it.
then fine, which you should do every few times you use your knife, but it's okay if you don't and end up putting it off, as long as you keep steeling it properly
then any stropping/polishing desired, if you lack a strop or anything for polishing, a light steeling will do to remove that gritty-cut feeling

>>12981297
when I was first learning, and well sometimes even now on certain knives I suppose, I would use the tip of my finger as a spacer with the blade along its length
it's not the most precise way of doing it but it's a good estimate
Make sure you know the angle of your edge, some knives come sharpened at 20, some at 15, some at 21.5, just kinda all over the place, and thats just assuming it's a simple v grind, which most are

>>12984804
lmao just add sugar works for ragu

Hahahahahahahaha How The Fuck Is Sunday Sauce Real Hahahaha Mario Just Walk Away From The Crock Like Luigi Close Your Oven Haha

>>12984812
no where near the worst thing i've posted visually, it does have some pink to it but my camera is fucked, probably because i've repeatedly goobered it with grease and eggs so many times
I should have used the bigger piece I had though, but I couldn't do both the butter and tallow for comparison if I did that, I only have so much tummy space
I wouldn't consider myself an authority on much aside from industrial processes

>>12984836
I honestly wouldn't want people blindly listening to me in any situation, I'd rather it just gets people thinking
could you imagine if someone blamed me for ruining an important dinner they made because they never tried it before hand and then never made adjustments for the guests in mind?
not everyones gonna like sweet meats