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Posted By elizabeth On August 16, 2009 @ 2:30 am In Blog | No Comments
Dicing vegetables or any food with a dull knife can be a real challenge, not to mention very dangerous. I like to sharpen all my knives in August before the high intensity cooking for the holidays.
The best way to sharpen a knife is to hire a professional who uses a sharpening stone. Rabbi Chatzinoff in New York says that you can use knife sharpening stones and the professional’s wheels to sharpen clean knives, and they do not get treifed up. Most Farmer’s Markets have professional sharpeners who come on market day and sharpen knives for as little as $2.50 per knife. Also, check for stores that provide the service in your town. Alternatively, most butchers use professionals and will often provide the name of their service to their customers
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