Those of us who are unfamiliar with cleaning our sharpening instruments could use some advice....
My steel would not do squat to my knife the other day... I had to run it through the "chefs choice", which is worn after 20 years,and I was stuck with a dull knife.... I guess I should look for replacement stones.......
Anyway, I looked up cleaning steels etc and they recommended BonAmi and a scotch brite pad to clean the steel....
I had Zud and Barkeeps Friend .... It seemed to work OK....
What do you professional chefs do to keep your sharpening tools in tip top shape..... steel and ceramic both seem to "plug" after awhile.....
Any tips for us "want to knows" would be appreciated.....
Dave
My steel would not do squat to my knife the other day... I had to run it through the "chefs choice", which is worn after 20 years,and I was stuck with a dull knife.... I guess I should look for replacement stones.......
Anyway, I looked up cleaning steels etc and they recommended BonAmi and a scotch brite pad to clean the steel....
I had Zud and Barkeeps Friend .... It seemed to work OK....
What do you professional chefs do to keep your sharpening tools in tip top shape..... steel and ceramic both seem to "plug" after awhile.....
Any tips for us "want to knows" would be appreciated.....
Dave