by O.C. Knife Sharpening | Sep 21, 2021 | Knife Sharpening
Not only does cutting with dull knives make prepping your meals harder, it can also be seriously dangerous. While there’s no definitive timeframe that dictates how frequently you need to have your knives sharpened (it really depends on how often you use them and what...
by O.C. Knife Sharpening | Aug 18, 2021 | Knife Sharpening, Mobile Knife Sharpening
Are you a restaurant owner? Do you cook for the family at home? A sharp knife is part of every chef’s essentials when preparing meals. When your knives start to go blunt, it slows your meal prep and opens you up to mistakes that can cause a severe injury....
by O.C. Knife Sharpening | Jul 20, 2021 | Knife Sharpening
Whether you’re an aspiring chef who is looking to develop the skills that are needed for the trade or if you just want to take your dicing and slicing skills in your own kitchen up a level, here are three of the most common types of cuts in cooking you should master....
by O.C. Knife Sharpening | Jun 29, 2021 | Japanese Technique Knife Sharpening, Knife Sharpening, Mobile Knife Sharpening, Professional Knife Sharpening
A sharp knife is the most important tool in your kitchen. That is why professional chefs, and line cooks, use our knife sharpening services. Try to cut a tomato with a blunt knife, or slice a brisket, and you’ll find it leaves a big mess that ruins your food prep. If...
by O.C. Knife Sharpening | May 20, 2021 | Knife Sharpening, Professional Knife Sharpening
If you have ever attended the county fair, you may have sat through the kitchen knife demonstration. More likely than not, the chef told you that cheap knives end up costing more than expensive knives in the long run. Cheaper knives can be less convenient and often...
by O.C. Knife Sharpening | Dec 7, 2020 | Knife Sharpening
The burr is commonly created using machinery procedures such as grinding, drilling, milling, engraving and turning. It is a small fold of metal at the apex of a cutting edge and the raised edge or small piece of material that is attached to a knife after a...
