Originally Posted By: hikermor
I keep think of my grandfather's and father's ritual knife sharpening when about to process a bunch of fish (both very accomplished - they cut up a lot of finny critters) - a few strokes on a flat stone, using no name knives made from generic steel. Very soon a mess of fish were ready for cooking.


Nice post. As usual, you cut through the clutter and identify the essential.

I can set up a home chef with $20 worth of materials and a few lessons, and they will be zipping through ripe tomatoes for years. A little knowledge and a little feedback change the world.

Aside: koff*muster*koff