New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1899-01-08
~ur CARVING KNIFHS EDGE.
cmry OF KEEPING 1T. AND HOW
TT SHOULD BE DONE.

o,,t have tender beef, the next best
.harp knife" said chophouse pro-
hns ".ra A sharp knife and poor beef are
fne.'' ,,,sr than the best beef and dull knife.
p"' ,.., from years of experience"
! XIV" ..nvsrsation turned to the subject Of
in' lives and the veteran said that cary
- vsre harder to keep in order than the
80 table knives. because the one who
"'' -. Aces not make use Of the steel as much
As be should
..,,s,ure or the heat, or all three" said the
.-..,, hut there is something about hot roast
80, hat takes the edge off knife and makes
:. do where il should cut. and the fact that
-, s,fe is not affected that way by mutton or
s. ham makes me think that the dulness Is
,s.aa Of the action of beef ingredients on the
blade"
This view was confirmed by Mr. Curley. who
aid 81 have handled carving knives as
n.,ufacturer and at my table for many years
.,a know that the best knives will not cut
o,o,srly when used on hot roast beef unless
n, s,eel is used after every few cuts. The best
.ay is TO use the steel after every cut. The
,ee, need not be rough as some people imagine:
in fact a well-worn steel is better than one
with rough surface and a few passes over 1t
with the knife produce a good edge. The man
Who rubs and manipuates a carving knife for
FIVE minutes against a steel before he begins to
carve and thinks that now he has it all right
and may send the steel away. makes great
mistake He should keep the steel handy. and
pass the knife over it lightly few times after
every cut or two And even then he will &C
eompish nothing unless he knows how to use
the two Instruments carver must be held
At an angle Of 20 to % degrees on the steel
One must be careful to have the angle the same
on both sides. otherwise the knife will be made
anil instead of sharp. The knife should be
drawn on the steel from heel to point against
the edge and the pressure should be very
Light"
A carving knife gets tired" according to the
testimony of an old luncheon counter man. and
nust be laid aside to rest for while If the best
price is TO be got out of it THE roast beer
.stsr," he said. looks at the roast while it Is
BENG cut. and il the knife seems to pull or to
bait he finds fault and. in many instances.
kicks before the portion is served. To AVOID
this put an edge on my knife after every
cut but even that will not keep me going all
right because the knife gets tired. and unless
give II a rest and take up fresh one there's
sure TO be trouble.
Il usually have six knives in use. They are
n different lengths. and l use them in regular
order so that each one gets the proper amount
o. rest All this is unnecessary with cold roast
beef which Is much less trying on the kniIe
than the hot article. | can carve the best part
Of big cold roast without using the steel II
The knife is In good condition when l begin. ana
hat seems strange when one considers that the
cold roast Is much firmer than the hot one. But
lis the heat and the gravy that tell on the
edge"
Cutters have certain rules for sharpening
razOrs. pocket knives etc. as well as carving
knives "A razor" Curley Brothers say. must
be laid fiat on the hone. because it is hollow
ground and requires fine edge But pocket
knife requires stiff edge. and the moment you
lay il fat on a stone. so as to touch the pol
shed side. you injure the edge. 1t must be
held at an angle of 20 to % degrees, and have
an edge similar to a chisel."