Maintain the Sharpness of Your Knives

It’s Zippy Tip Tuesday!

I’m not much of a food processor kind of gal.  Sure, if there’s a big job to be done, then it’s worth it to pull out the big guns.  But for everyday chopping needs, I rely on my trusty chef’s knife.

Up until a few years ago, I never bothered to use a steel on my knives to maintain their sharpness.  I just whacked the heck out of them and then got them sharpened.  But then I read that a steel straightens the microscopic teeth of the knife, thus thwarting off the need for sharpening, and prolongs the life of the knife.   So if using the steel keeps me from having to shell out big bucks for a knew knife, then by golly I’m going to do it!

BTW, this is another archive video.  Since Wicked closed last night, I haven’t had time to make a new zippy tip yet.  It’s kind of a hoot to see how my videos have evolved over the last few years.  To start with, I appear to be a lot more serious back then.  Secondly, it also appears that there was a lot more of me back then too.  Thank goodness for changes on both accounts!

Watch video here:

Can’t see video?  Watch it here:  Maintain the Sharpness of Your Knives

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