It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Work sharp ken onion edition knife sharpener review
Had my first chance to use my Ken Onion Work Sharp today and I am sold. This thing is awesome. I sharpened 2 mid-(crap) grade Hinkels and my Shun chefs knife. I did the full edge reset on all 3 to get them insanely sharp. I've always had trouble with the Hinkels keeping an edge so hope this works for them. The shun is dangerously sharp. It cuts through tomatoes and oranges like the are not even there. One of the Hinkels is very similar and one has some tug to it about half way through. That is the cheapest blade of the 3. I'll rework that one tomorrow and I'm sure it will come up to snuff with the others.
Here are a few after pics- didn't think about during pics until it was too late. I think the coolest thing is that my Shun had a pit in the blade about 3/4 back and i was able to repair it like it was never there. I'm not sure I will take it this sharp again- have it hidden at the moment. Nice to know I can though with very little effort.
Here is an orange that I sliced almost translucently thin. Like it wasn't even there: