I love em'
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Carbon steel knives
- Thread starter Jim
- Start date
I am with you on this one Jim. I prefer carbon steel any day!
I like them, but find they can taint the flavour of certain foods - in particular fruits.
Anyone else notice this?
Anyone else notice this?
- Thread starter
- #4
Chris, I find that once you get a nice patina on them this is greatly reduced if not completely eliminated.
That is pure raw beauty
OK Jim, stop the knife porn. Let's just buy one!...
Pineapple sure does. Onion reacts pretty strong too but a little iron makes them even taste better. But still in most cases I prefer carbon steel for its perfect cutting and sharpening properties.
I think Jim is just buttering us up for the announcement of the group buy knife. Let me guess carbon steel?
I do love carbon. I have a vintage Sabatier Elephant chef's knife -- which has a better profile (to me) than the German makers -- that is super easy to sharpen and just does an amazing job. Great patina, too.
That led me to my first Japanese knife, a 240mm Tanaka gyuto in blue steel, which is even sharper and more precise and takes a great edge pretty easily.
So I await news of the group buy ... I need more carbon!
That led me to my first Japanese knife, a 240mm Tanaka gyuto in blue steel, which is even sharper and more precise and takes a great edge pretty easily.
So I await news of the group buy ... I need more carbon!
I have wonderful Old Hickory knives all made before the Korean War. Some before ww2. They can be shaving sharp with very little work. My wife don't like the add maintence and cleaning issues with them though.
Mine, too. I'd have a lot more carbon steel knives if I didn't find them so frequently in the dishwasher. <shudder>
Phil
Carbon steel - forbidden in commercial kitchens.
There is a lot worse going on in professional kitchens than the type of steel they choose for their knives.
My wife is to my Hiromoto Aogami Super as the Devil is to the Lord God.
I can either be married or have carbon blade knives, but not both.
I can either be married or have carbon blade knives, but not both.
I know your pain.
My great challenge is keeping my mother-in-law, who lives with us, from trying to scour what she considers "that dirty black" coating from my cast iron skillets, putting various wood-handled utensils in the dishwasher or using one of my carbon knives, rinsing it off, then leaving it out to air-dry.
The kitchen isn't big enough for both of us.
The AS is probably the easiest carbon knife to own. Just a few mm of carbon sticks out.
You are right. I was thinking of the Murray Carter - she really did a doozie on that one. And then there was the Masamoto CT series RIP.
I've concluded that she is not capable of understanding. You stacked it in the sink with the dishes again? You used it to open the foil on a wine bottle? You effortlessly sliced that grapefruite and then left it on the counter for hours without wiping?
I know when I am beat.
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