How professional chefs sharpen knives razor-sharp: without steels and sharpeners. They have a "sharper" way
Sharpening a kitchen knife without a steel or sharpeners so that it becomes sharper than a razor is a completely realistic task.
We tell you how professional chefs sharpen knives.
How to sharpen a knife well
Professional chefs do not use either a steel or a sharpener: they ruin the blade.
They use only special sharpening surfaces for sharpening knives.
These are combined bars made of dense impact-resistant plastic with a metal surface with diamond coating fused to the top.
We take such a diamond bar, glue it to the very edge of the tabletop with two strips of double-sided tape - and the knife sharpening device is ready.
It is enough to run the knife over the diamond surface a couple of times for it to acquire an amazing sharpness.
Scissors and other tools can be sharpened in a similar manner.
