Most of us dedicated cooks use one of the most useful of small
kitchen appliances, the food processor quite often. Its powerful electric
motor, its sturdy bowl never fail us. We rely on it the way we rely on our
automobile, giving it no thoughts about its working unfailingly. Yet after
grinding, chopping, puréeing for many months, the steel blade eventually gets
dull—it needs sharpening.
You are meticulous having your knives razor sharp for
efficient kitchen work. The food processor blade is not going to work well if
not sharp. Every few months it pays to sharpen it—it takes no more than two
minutes.
I use my
old-fashioned oil stone, sharpening with the coarse side first both bottom and
top of the blade, than with more gentle pressure with the fine side of the
stone, making sure to align the stone at the original angle of the blade. If you
have a flat steel sharpener, you can do the same.
Posts
Stumble It!
No comments:
Post a Comment