GAD­GET GURU

T3’S NUTTY PRO­FES­SOR OF TECH IS THE MAN TO STRAIGHTEN YOU OUT

T3 India - - CONTENTS -

Guru’s got his hand’s full this month with some pretty ‘edgy’ reader queries, in­volv­ing knives and lighters. But we’re sure it’s all fine re­ally…

Oh, for a del­i­cately honed blade. Alas, in Guru’s house his knives are sel­dom used for their in­tended pur­pose; you’re as likely to stum­ble upon Mrs Guru stab­bing GaGu’s pre­cious Zwill­ing Pro San­toku Knife into the box of her lat­est Ama­zon pur­chase as you are to see Guru the El­der hack­ing his way through elec­tri­cal ca­bles with a bread knife. We’ve asked him to stop, but he is alarm­ingly strong for an old man.

Tip num­ber one, then: use your knives prop­erly, for the job they’re meant for. Be care­ful with your cut­ting sur­faces. Wood, bam­boo and syn­thetic chop­ping boards are much kinder to knife edges than the pretty ceramic and glass boards some peo­ple like for the kitchen. Care for your best blades, too. Wash them by hand, dry them prop­erly and store them out of the reach of cut­lery neo­phytes.

How­ever care­ful you are, there comes a point where ev­ery blade be­comes dull, and many ar­gue that a dull blade is more dan­ger­ous than a sharp one. They’re wrong, of course, par­tic­u­larly if Guru is get­ting his chef on after a few glasses of red, but keep­ing your tools sharp helps them last longer. Ev­ery time you come to use a knife, give it a cou­ple of passes with a hon­ing steel (Wusthof Ceramic Sharp­en­ing Steel is sig­nif­i­cantly lovely) to re­align its edge.

Proper sharp­en­ing needs a proper tool. Hoity-toity knifen­erds will in­sist that you must use a whet­stone like Bear­moo’s 400/1000 grit corun­dum combo for the ul­ti­mate edge. Guru isn’t about to ar­gue with a crazyeyed knife fa­natic, but there are prac­ti­cal tools that’ll get you a great cut with­out the messing around. The suc­tion-mounted AnySharp, for ex­am­ple, can han­dle most blades – in­clud­ing ser­rated edges and hard­ened steel – with its tung­sten car­bide groove.

WOOD, BAM­BOO AND SYN­THETIC CHOP­PING BOARDS ARE MUCH KINDER TO KNIFE EDGES THAN CERAMIC AND GLASS ONES

ABOVE We’re big fans of sharp knives on T3 Mag­a­zine (mostly for cut­ting brown­ies)

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