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Plant-Based Pro - Map of Cooking & Knife Skills
Friday, January 31st, 2014
2:00 pm Pacific, 5:00 pm Eastern
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Related Video FAQs:
- Instead of sharpening my knives with a stone, can I just get them professionally sharpened?
- I have issues with sharpening my long knife like a slicer. The tips are difficult to sharpen.
- How do you deal with minor cuts and cleaning as accidents?
- Where is the best place to purchase a whetstone? Chinatown or a knife dealer?
- What is the best material for cutting boards? Does plastic dull your knife faster?
- Does a knife eventually wear down after sharpening a lot?
- What's the best way to store our knives?
- Can we use ceramic knives?
- Does the honing steel have to be magnetic? Mine isn't magnetic but will it still work?
- Is there a difference between sharpening a Japanese knife compared to a German knife?
- Why do so many people have grey screen profile pics? Are they in a government relocation program?
- I think I have the technique of sharpening my knife down, but I'm very slow and safe. Can you comment about learning speed?
- How often should a knife be sharpened?
- I have a small chip on my Japanese knife. Can this be fixed by a wet stone or should I get it fixed?
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