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Post by willydigger. FB inFamous on Jun 30, 2014 13:15:29 GMT -8
That blade shape is so hot.
That Smurfing Forum is no bueno and HI SPONGBOB. - Kilroy Psychosis is refreshing like a cool glass o' lemonade. - T. YOU HAVE MY AXE, WILLARD DIGGERD OF WESTEROS, FIRST SON OF THE FROG KING - Q Where is the satisfaction in watching other people accomplish things? - Short Make woopy, make waffles make like the wind. - Roy
So I was thinking about getting into kitchen knives and earlier I made a sketch for one. Thoughts?
I'd say acrylic is good, food safe and all but will it give decent grip when wet? Maybe stainless steel pins instead of brass, just so they always will be "clean". Love the blade shape.
Post by willydigger. FB inFamous on Jul 19, 2014 7:04:44 GMT -8
What steel? Carbon in the kitchen is asking for trouble.
That Smurfing Forum is no bueno and HI SPONGBOB. - Kilroy Psychosis is refreshing like a cool glass o' lemonade. - T. YOU HAVE MY AXE, WILLARD DIGGERD OF WESTEROS, FIRST SON OF THE FROG KING - Q Where is the satisfaction in watching other people accomplish things? - Short Make woopy, make waffles make like the wind. - Roy
What steel? Carbon in the kitchen is asking for trouble.
Respectfully, sir, you don't know what you are talking about.
Stainless steel is a relative newcomer to the cutlery world. 1929 was the start of industrial production of stainless alloys, and the Great Depression delayed it's widespread use by some years, although my brief search did not turn up any more information than that.
It is safe to say that there were households in more rural parts of the country using carbon-steel knives into the forties, and there are people who prefer carbon steel because it is easy to sharpen, and can be given a slightly "toothy" edge to bite into soft foods like bread and tomatoes.
Carbon steel knives will patina, and they can affect the taste of delicate foods, like fish.
Caring for them is simple, though. Wash them by hand, immediately after use. Do not let them sitting in water, although putting them in the dishwasher is probably okay. I can't see why it would hurt them, unless there is something in the soap.
After washing them, dry immediately and completely, and store them in a cool, dry place.
What steel? Carbon in the kitchen is asking for trouble.
Respectfully, sir, you don't know what you are talking about.
Stainless steel is a relative newcomer to the cutlery world. 1929 was the start of industrial production of stainless alloys, and the Great Depression delayed it's widespread use by some years, although my brief search did not turn up any more information than that.
It is safe to say that there were households in more rural parts of the country using carbon-steel knives into the forties, and there are people who prefer carbon steel because it is easy to sharpen, and can be given a slightly "toothy" edge to bite into soft foods like bread and tomatoes.
Carbon steel knives will patina, and they can affect the taste of delicate foods, like fish.
Caring for them is simple, though. Wash them by hand, immediately after use. Do not let them sitting in water. Putting them in the dishwasher will not rust a carbon steel knife, but the high-pressure spray inside the dishwasher may bump them against the other silverware, and you'll have to touch the edge up when you take them out. You will be making more work for yourself than necessary.
After washing them, dry immediately and completely, and store them in a cool, dry place.