The metal most commonly used in the manufacture of knives jamoneros is stainless steel, highly flexible and durable, but the factor
Bad of this product is that it desafila very easily. So, every time you are going to cut some slices of ham is advisable
Sharpening a knife with a chaira (lime that eliminates the deficiencies of metal) or a sharpening stone, so that the work is more
Simple, and the optimum results.
To do this, one should also pose the broad knife at the top of the chaira or sharpening steel, with an inclination of about 20 º
And deslizarlo nimbly to the bottom ensuring that all of the knife blade passes through lime across its surface. After this
Proceeded to repeat the operation with the other side of the road, and so on until it is considered that the knife is sharp enough.
If using a stone, the sharp should always go back (not the edge), lifting the blade once it has completed the journey
Backwards and returning to the starting position.
Before that, it is of utmost importance to keep soaking in the stone.
Once the process of sharpening, the blade must be cleaned with a cloth, to remove traces of powder gray matter, before embarking on the task
Cut ham, otherwise the slices remain contaminated a strange color and flavor.
