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Things to Remember When Dealing With Pest Control: Going Na
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In an emergency, like - you get called upon to carve the Thanksgiving Turkey at your in-laws. You find that the knives they offer you need some really fine touchup to give them a good edge, and nowhere is there a knife sharpener, even an old worn Steel. There's an old Chef's tip that you can use: The unglazed rim on the bottom of a china saucer makes a good temporary sharpening surface. Be sure to keep it wet, and perhaps don't let the hostess see what you're doing. Be careful, tho. An unglazed piece of terra cotta pottery won't sharpen a blade. Nor will a surface like a natural stone such as travertine. An unpolished section of granite countertop should be used only in an extreme emergency!
Stainless Steel blades, although bright and shiny, don't hold an edge very well. The metal in the blade is surprisingly soft when compared to even the mildest of Round Steaks. Plan to resharpen stainless steel blades every time you use them. If you feel some pulling while you're cutting with a stainless steel blade, resharpen at once. Don't get me wrong: I use a stainless steel vegetable knife for fine and delicate cuts, but I have to 'stone' it every time I use it.High carbon steel is the best knife edge, but knives made from this material have to be washed and dried after every use - they will rust fairly quickly when left in a pan of water during dinner. Leaving them in a dishwasher can lead to rust spots. A rusted blade has to be polished before use, otherwise the rusted and stained areas will drag while cutting and ruin a smooth cut.
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