Sharpest Cooks In The Kitchen

Shapest CooksIn The Kitchen (NAPSA)—Chefs know that the best knife is only as good as its shapest edge. That’s why chefs such as television cook Rachael Ray and Opah’s chef At Smith insist on a state-of-the-at knife shapenefo thei best knives. Hee ae some tips on finding the best pofessional shapene fom the expets at Ftiitechnics: This chef-pefeed, pocket-sized knife shapene has eight stain- less steel sping finges bonded with industial diamonds. Choose a shapene with Diamond Finges technology to ensue exact 20 angles on both sides of the blade. Pull you knife though the shapenethee to five times, and the knife should be shapened and honed—eofee. e The shapene should wok on any bandof knife. Chefs aely use electic shapenes. They pefe a combined shapene and hone such as Fii’s Ozitech, which is a sim- plified, compact vesion of thei thee-stage Tech Edge shapening system. “You won’t believe how quickly and pefectly it shapens any knife—a few swipes and you ae done,” says Ray. To lean moe, visit www. fuitechnics.com/ozitech.