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Is very important to have your knife with a nice sharp, is very annoying when a knife is not with a good sharp apart from you can have accidents. In this video I explain to you how to do it, is not that difficult as it seems so, just give a try and keep yours knifes with a good sharp! There are different types of sharpeners:
When you sharpen a knife, you should put your steel at a different angle depends of the knife. Butcher’s knife, bowie knife 30-35-degree angle Hunting knifes, razor, sports knifes 25-30-degree angle Chef knife, boneless knife, smaller knifes 18-24-degree angle. Fileting knifes, sushi knifes 12-17-degree angle Razor blades, scalpel, cutter 7-12-degree angle.
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Sometimes you can find in the supermarkets Manchego cheese that are not the real ones. So, don’t let be cheated with this tip to identify a proper Manchego cheese.
- The cured (curado): cured for a minimum of 3 months. - The semi-cured (semi-curado): cured for a minimum of 6 months. - The gran reserve: cured for a minimum of 9 months.
In Spain we like to eat it as an appetizer with a bit of olive oil, with tapas, in a salad… My favourite Manchego cheese is from Dehesa de los llanos, Albacete, there they make also wine, walnuts, honey, herbs…, This cheese has won some awards like ‘the best cheese of the word’ in 2012, the super gold, and run out in the Wisconsin. I love to eat it with a cup of red wine! What is your favourite way? Buying a whole chicken and Cutting it up is much better rather if you buy it in pieces, is cheaper and is not as difficult as it seems, it hardly takes 5 minutes. With a whole chicken you can make a stock with the carcasses, and use the rest of it for a chicken stew, roast chicken… METHOD:
Now you have all separate! |