tag:blogger.com,1999:blog-8814165.post112023494119320868..comments2024-03-21T07:01:34.573+01:00Comments on Anne's Food: Utensils - a constant search for perfectionAnnehttp://www.blogger.com/profile/18224478760304481724noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8814165.post-1120500640810106282005-07-04T20:10:00.000+02:002005-07-04T20:10:00.000+02:00Niklas - definitely do get a KitchenAid if you can...Niklas - definitely do get a KitchenAid if you can. I absolutely love mine, it's not only gorgeous but so useful. Totally my favorite thing!Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1120485595309857232005-07-04T15:59:00.000+02:002005-07-04T15:59:00.000+02:00Hi Anne,I have a small handheld sharpening device ...Hi Anne,<BR/>I have a small handheld sharpening device just like yours. But I think whetstone is much better. :)obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1120323482723396012005-07-02T18:58:00.000+02:002005-07-02T18:58:00.000+02:00Thanks for the info. I have been using a sharpene...Thanks for the info. I have been using a sharpener for my Globals that was recommended by a Sur La Table salesperson. It is made by Shinkansen of Japan. It also has guides to assure the correct angle. So far so good.sylvie1950https://www.blogger.com/profile/00691409554634095200noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1120297459540411512005-07-02T11:44:00.000+02:002005-07-02T11:44:00.000+02:00Interesting! I have two things to say:1. I use a c...Interesting! I have two things to say:<BR/><BR/>1. I use a ceramic stick to sharpen my blades, i.e. a Global kitchen knife and a Sabatier. I was taught that Global knives carry an edge that should be sharpened by holding the blade in a very low (i.e. 1-5 degrees) angle, while "the rest" can be held higher. I don't know if that's just a very unfounded rumour or not, but then again, the person who told me that is a sales-person who also recommended a variety of knives to me, while every chef friend I have carry a maximum of two knives, so there you go.<BR/><BR/>2. When it comes to a utensil I'd <I>like to have but don't yet own</I> I wouldn't say no to a Kitchen Aid tilt-head stand mixer: http://www.kitchenaid.com/catalog/category.jsp?categoryId=310#311 Pwoarr! What colours, such add-ons, what a sturdy piece of machinery! A friend has one, and it's massive and very good. They last a long time, if not for life.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1120273505817812422005-07-02T05:05:00.000+02:002005-07-02T05:05:00.000+02:00Sam - it was surprisingly easy. In the right of th...Sam - it was surprisingly easy. In the right of the picture, there are two small metal thingies. Those are angle guides - you clip them onto the knife blade to ensure you get the perfect angle. It was really helpful with the first five knives or so, but then I got the hang of it myself. <BR/><BR/>I think I'll still be using the guides when I haven't sharpened any knives for a while - and they really do keep their sharpness for a long time, so chances are that I'll forget the perfect angle in the meantime. <BR/><BR/>Thanks for hosting such a fun meme!Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1120259602555377742005-07-02T01:13:00.000+02:002005-07-02T01:13:00.000+02:00Hi Annethank you for your post. It's great - many ...Hi Anne<BR/>thank you for your post. It's great - many people have elected knives as their favourite items so I am sure they will be pleased to find out about the stone. I would be too scared myself, in case I got the technique wrong. You are brave!<BR/><BR/>And as for the wooden spoon - perfect! Who doesn't have one? Who doesn't have one with a broken handle, even? Hopefully an astute reader might know where to find one shaped like your beloved broken spoon.<BR/><BR/>Thanks for taking part<BR/>Round up will be toward the end of next week<BR/><BR/>sam<BR/>samSamhttps://www.blogger.com/profile/07081680210434938456noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1120237409932331802005-07-01T19:03:00.000+02:002005-07-01T19:03:00.000+02:00The one I have is called a Mino Sharp, and seems t...The one I have is called a Mino Sharp, and seems to be sold by the same agency as Global knives. The Japanese guy who demonstrated it said that they sell way too many Global knives in Sweden, and obviously people don't know how to sharpen, so they were going to push more sharpeners instead of more knives. So, maybe check with your local Global dealer..? I don't know about getting them on the web - sorry. I have the Medium stone, which should be fine for most people. The Coarse is just for damaged knives, and the Fine was supposedly very very fine and didn't make much of a difference unless you're a professional sushi chef or something along those lines. :)Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1120235366069477642005-07-01T18:29:00.000+02:002005-07-01T18:29:00.000+02:00This is EXACTLY what I'm looking for, what is it c...This is EXACTLY what I'm looking for, what is it called this wonderful stone and WHERE do I get one? Hopefully one can buy them on the net....Ilvahttps://www.blogger.com/profile/06917489033091463791noreply@blogger.com