Start by holding your santoku flat and press against what you’re about to cut. Push down and forward, keeping the knife straight until you make contact with the board. This will cause a clean, uniform cut.Algunas extensiones de los navegadores pueden poner en riesgo la seguridad de tus datos. Evita instalarlas en el navegador que ocupas para entr

However, Japanese stainless steel is also very sharp. The difference in sharpness between a high-carbon knife and a stainless one is negligible for most amateur cooks.They’re well-suited for slicing and dicing hard vegetables like daikon and pumpkin, without dulling the edge of the blade.With that being said, let’s cover some recommended (and N

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