Sharpening Knives with Steel and Whetstone

A knife should be held at (a)   angle to the whetstone

or steel when sharpening or honing.

The edges of your knives fray faster with more or less use

(a)  

True or false. The bolster is the most important factor in judging the quality of a knife.

• true

• false

True or false. Studies have shown that hardwood cutting boards are less likely to allow bacterial growth than synthetic boards.

• True

• False

List the two lubricants that are used on whetstones in the professional kitchen.

(a)  

Explain which oil is the best to use as a whetstone lubricant and why.

List three ways to correctly store knives.

(a)  

Identify five rules of knife safety.