I posted my book review of An Edge in the Kitchen at my book reviews site. I liked it, but when I went to try to sharpen my own knives, I found myself quite frustrated. Just the concepts of burr and angle were rather hard for me to comprehend.

My husband has sharpened his own knives with a stone before. He insists the problem was mine and not the book.He’s probably right, but reading a book really did not help me at all in the knife sharpening department.

Do you sharpen your knives on stone? How did you learn how to do so?

Related posts:

1. Another Reason to Have a Sharp Knife
2. Recent Food Books

This entry was posted on Monday, August 31st, 2009 at 2:27 pm and is filed under books and cookbooks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.