Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1899-01-15
r,,r c.uyING KNIFE's EDGE.
p,mcuIty Of Keeping H. mn" WV
should Be Done.
New York Tribune)

C\ptV YORK liluAhSff
.If YOU can't have tender o'e ,, cbop-
hos, thing is a sharp knife sa'u - IVA
ho,ea nroprietor. "and sharp M, 80,
moor beef are much better IMAM 'n EN-,
beef and q dull knife. i kno" 'i"'
wears Of experience ,A,oc,
Tho conversation turned 10 inc 'NDS
~ carving knives. and the veteran '",1
that "carvers" were harder 70 KIP he o.
order than the ordinary tapie hniS', ,,nalse
cause the one who carves u 10, sbo,,Id
use Of the steel as much as 10 shoHsi" or 4,
ar may be an acid in the peel Vi Ill
NAV he the moisture, or the neat vi a" is
three" said the expert, oHI ~ tokes
something about hot roast peel , nc a. rim
the edge OF a knife and makes y ,be
ubare II should cut and the fact ihat IN IN
knife Il not affected that way ny ~ AL
or by ham makes me thihH ma heef in
ness is a result OF The acuoh Vi
gradients on the blaze -, Mr. ourley.
This view was confirmed py ~ Lnives
OHIO said: II have handled carving Hn' foT
as a manufacturer ana AT my ~ hest
many years, and | know thae used
| knives will not eva pro.,iif Vi &C. used
~, hot roast beef unless the steer Il a. %
| % - everv few cuts. The best May 80
~ee tho steel after every cut 1hS an
| nod not be rough. as some P.'Pi liter
| cine. in fact a well-Worh SUI "a q feyv
than one with rough suI Il,ejre nToduce a
masses over it with the knlle ~ I'D ma
80 odoe The man who ruDs anu anu - &c
nipulates a carving knife TOT llEe - carve.
AGAINST a steel before he Deghis " ~, yi.bt
and thinks that now ne Nv WAY makes a
c S,,u mistake. He should Keep me uohtIv
4 handy and pass the knife over ~ nd
/ a feu, times after every GU ". .Itng nm
/ even then he will accoInpiiSn NO instru-
! Iees ba knows how to use the t"o 49, o',,ie
, .o11 4 carver must be held at an aI lss,
III M on 70 q degrees on the steel one mus Is,
VI VI ~ rcfnl TO have the angle the sainS qn
! both sldes, otherwise the hi'ii ~ Lnift
ihould be drawn on the steel from heel 70 %
| noint against the e7ge and the preSsu''
| should be very light. ,,..,, oocordin,
| A carving-knife gets tired i,ncbeon
counter man. and must be laid aside !.
rest for awhile II the best service -
| he cot out of it. 1.-THE roast-peei ed'tt 81 I
| he said. '1ooks at the roast VIM 20 - mi
heine cut. and If the knife seems 10 p,u a.
or 10 halt he finds fault and, In many VI, III
stances kicks before the portion IS se i-,,Jf
TO avoid this. put an edge on my MN nm, No
after every CUT p ptgbt because the knit
ete tired, and unless give IL a resi- d !, y
10 nm a fresh one there's sure 10
| rouble. ,,.,oe n, uee The
ra % different lengths, and l use the,
i'm regular order, so that eaCh oI9 So s.,
III nToper amount of rest. All TINS u "a
necessary with cold roast pSfSsa' ,han m
much less trying on TN the tb Rel best part
hot srt eSlS rdas san w fa1g using the ste
If the knife is in good CONDITION mb EMO or
begin and mat seems so str2 40sst T is
considers ,son that the the hot com one Bat It's i
he ca sqs have s certain rules for sh& Tge
razors p 9SEst-knkivessa; u6 sff c 9i BIZ
esryng aX mnst be laid fiat on the non
oef fne edge But poGketEH9tifys on nefi ay
stff edge r and % t as To @G toueh the polis
nat ma s Gh YOU injure the edge II must ar
: l I've an edge similar TO chlsei