I have asked you numerous questions on our internal chat system at work Ant, and I’ve been routinely shut down by you responding with an immediate “speak to you later!”, implying that my question is basic/silly.
I have one like this and ikea knives which weren’t cheap but not expensive either, probably 20 quid each, I can’t remember
It does the job for a while but always seems that eventually the knives just get blunter and won’t sharpen to that orginial level again. If I buy proper expensive knives do they not do this?
I have a sharpener that’s very similar and works great. I do have some decent knives though- not sure how much they cost as they were a present but they’re japanese and razor sharp
I don’t want to buy a steel so I just use a spoon or fork or knife and run the edge of the knife along that to realign it. Little knife hack for you. There’s probably an argument against doing that with expensive knifes but Who Cares.
Usually cook them in a curry or other sauce in a large saute pan with the lid on. They kinda steam and get that really nice slightly gooey texture. I don’t use salt.
How do i stop burning pans? Even when i put stuff on a lower heat the pans end up caked in stuff. I’ve had to write four off this year alone. Even when cooking stuff that’s, like, wet and that - say, kidney beans in their juice, or soup - i’m throwing a pan away.
Yeah, they will be. Not into expensive nobhead pans. They’ll be from Argos or something. Still, they shouldn’t burn everything that’s in them. There’s got to be some basic trick i’m missing.