I have several frosts spoon/crook knives amd whilst I have never given them any real pasty I have found them a struggle. I can concede that it might well be down to my technique but I have seen it mentioned a few times that the knife needs work to get the best out of it.
Can anyone shed some light on the best way to go pls!?
I have one pretty standard one, a double edge one and somewhere I have a third, much less crooked one (if that makes sense!?)
Thanks in advance.