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Peter Niepel
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The Local Candidate
On a slow market day in an election year I am behind my stall at the local Farmers' Market doing what I do on a slow day, watching people. My stall neighbour you must know is a  local personality very much engaged in local boards and organisations. Everybod...

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I would happily have this in my house as a print. 

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Need to try this next spring

Sorry I am somewhat confused. Is this a baking group? I see so many non-baking related posts here. 

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One thing close to my heart. Many people get this wrong. In most cases your knife doesn't need sharpening, it needs honing. Difference is: Sharpening removes material from your blade. Honing doesn't. When you sharpen you basically file off material to create a sharp edge. You now have a very thin edge. Then during cutting this edge will get bend. Depending on what material you are cutting and on what surface this can happen quite fast and soon after sharpening. Many people then use a sharpening tool and re-sharpen. They take more material off the blade. 
Instead you should use a honing steel and straighten your blade's edge. I use my knives for weeks without re-sharpening but I am constantly honing my blades. 
Here is a good article on this topic: 
http://www.thekitchn.com/did-you-know-this-steel-doesnt-actually-sharpen-knives-211855

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One thing close to my heart. Many people get this wrong. In most cases your knife doesn't need sharpening, it needs honing. Difference is: Sharpening removes material from your blade. Honing doesn't. When you sharpen you basically file off material to create a sharp edge. You now have a very thin edge. Then during cutting this edge will get bend. Depending on what material you are cutting and on what surface this can happen quite fast and soon after sharpening. Many people then use a sharpening tool and re-sharpen. They take more material off the blade. 
Instead you should use a honing steel and straighten your blade's edge. I use my knives for weeks without re-sharpening but I am constantly honing my blades. 
Here is a good article on this topic: 
http://www.thekitchn.com/did-you-know-this-steel-doesnt-actually-sharpen-knives-211855
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