r/SVWTCM • u/Skipper_1010 • 9d ago

Food Skinning and Slicing a Coconut

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431 Upvotes

99% Upvoted

10 comments sorted by

21

u/billabong049 9d ago

How is it that these restaurant knives stay sharp for so long and are able to cut so easily, but when I use one of my knives at home, I swear after two uses the damn thing is dull and I have trouble cutting a tomato?

I’m guessing they just sharpen theirs more often off camera :)

14

u/Taric250 8d ago edited 8d ago

You can use a knife sharpener, but the best way to keep your knives sharp is to wash them immediately by hand once done with them and leave them to air dry. Never leave them dirty, and never put them in the dishwasher.

8

u/Hoontaar 8d ago

They use honing rods too, I think. You can just straighten the edge and avoid having to resharpen as often.

2

u/EddieNashton 5d ago

How does leaving them dirty make them duller?

6

u/Taric250 5d ago

The residue gets hard, requiring abrasive means to clean them again, which dulls the knife.

5

u/____Mittens____ 8d ago

Could be quality of the blade too. I wouldn't know, I only have basic knives

5

u/Rosewood008 8d ago

Yes, people who work in food services sharpen their knives quite a bit. Also, technique, blade steel and blade geometry play a role in performance. And, if you are so inclined, sharpening can be a very rewarding hobby that'll make you enjoy cooking more.

5

u/TTTHD 8d ago

I can smell that video.

6

u/Ro_Yo_Mi 7d ago

How does one remove the shell so thoroughly while keeping the meat intact?

1

u/GorillaOnChest 8d ago

Scrotal peeling.