On first Autumn dishes
This week I finally found the time to deal with my knives collection: cleaned them, sharpened them, and even hung a few magnetic rails to store them properly:
The biggest pain is to sharpen this knife, which is deba, traditionally used for slicing tuna – it has a single bevel, a concaved side, and is very thick. The bigggest problem though is that it has two sharp edges both on the same side, and they need to be sharpen differently.