KNIFE MAINTENANCE

Of all the knives, presented below, must be forced with the carving knife. This will allow you to achieve the fineness required for the ham express its great taste as widely as possible. The others are convenient, but in any case not use the ham knife to perform their functions, use any other knife.

In order of use:

A wide blade knife and strong to be used to remove the rind and excess surface fat (remember: only the part that you will eat).

The carving knife. Long, flexible blade, to slide over the ham surface, removing slices as thin as possible. Clean with a cloth, the fat is to help correct and improve conservation of the cutting knife.

A knife type lace. Short and strong. To cut the hip, and those hard to reach corners.

The knives shown above and more can be found in www.italfilo.net

SHARPENING

 

To keep the knife in perfect condition and enable a correct cut continuously, they should be sharpened.

We will use the sharpener. This tool is an elongated cylinder, which is circular or elliptical, usually made of steel, although there are also ceramic or diamond coating.

To sharpen a knife, placed it on top of the sharpener at an angle of about 20 degrees so that contact with the broad knife (the closest to the handle). With a twisting motion glide the knife blade on the sharpening steel. Repeat this operation on the other side of the sheet. With 4 or 5 times is sufficient to maintain the correct sharpening. It is not necessary to exert excessive pressure, simply slide the blade of the sharpener.

The grinding operation should be done every time we wish to cut ham.