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Since having (really) sharp knives in the house on a predictable basis, I've found that I'm eating differently and so are the kids. One of those changes are supremes.  As I've shared these cuts with friends they've largely not been introduced to the Supreme cut. Straight up, think of a citrus fruit that has the pith and membrane removed from it, via cutting.  It's easy after you know how: Cut a flat bottom (I cut on the non-stem side first) Set the fruit on that flat bottom and cut off the peel (all the parts you don't want to eat)...

Just post #1 over here. Maybe we'll read this one in the future. Maybe not. Either Way, we got started.

Honing is the process of re-aligning ("trueing") material that is already part of a knife. It makes what material is at the edge of a knife blade as straight and pointy as it can without removing material.  Typically, honing is accomplished with a simple steel or ceramic hone in a rod like form. These don't remove metal. Rather, honing is a way to microscopically align as much of the metal on a knife back into a cutting point without removing material on the knife.  Learn about when it's time to sharpen a knife, here.  ### Has your honing rounded out your edge? Is...

We've been collecting tid bits on knife sharpening and wanted to share 'em. Here are a few we collected so far.  Knife makers balance sharp vs hard metal composition. If it's too soft it won't hold a sharp edge well. If it's too hard it becomes more prone to chipping and badness. It has to be "just right." Welcome to the world of metallurgy. We had no idea about it, much less its complexity, until recently. The USPS, per their regulations, forbids printing on the outside of your package that there are knives inside. We did not see that one...