01 for kitchen use?

Originally posted by mete
I still have but no longer use knives I bought in the 60s. I think they were made of 1095. They are excellent and gave me years of service until something better came along in SS. I use Henckels which are good though understand that company went through a period where quality slipped. In my experience over the years I find most people don't want to maintain things like washing knives immediately after use ,want things bright and shiny, and certainly don't know how to sharpen the knives. So Rhino's advice is good. BTW when I watch the cooking shows about knives I do so only for laughs, it's total nonsense. Even when they have a guest "expert". They never explain what the steel does , just go through the motions. In the old days (pre WWII and pre ME ) butchers knives were often very soft, easy to sharpen with a steel but that had to be done very often. S30V , now that sounds interesting.
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METE it was in the early eightys. with the M.B.A. craze! they said hey you have this great name and we can cut costs/QUAILITY! and sell at the same price. they have been selling henkels at target stores for a long time! that tells the whole story!:rolleyes:. i have been making and selling some santuko style chef blades in s30v with great results!will post some pics on the next batch!
 
Hi Guys,
This is an area I am very familiar with. As all have stated keep the knives dry and rust free. If Cutting any acidic foods (lemons) rinse knife off right after use and dry.The reason some chefs say that carbon knives discolor food is that they let their knives build up oxidation then cut an acidic food with it. Then have a case of the ass because some of the oxidation came off and discolored their eggplant or onion, instead of keeping it clean and shinny. If oxidation does build up on a knife use warm water, ajax or comet and a cork and it will shine like a new penny!. If your not going to use your knife everyday after cleaning wipe a little cooking oil on the blade and it will prevent oxidation. If your not going to use the knife for very long periods of time smear a little vaseline on the blade ( it holds up better than cooking oil over periods of time). I personally would never give up my carbon steel knives!
Keep em sharp for safety
Chefpaulm
 
Hi guys,
The reason some vegetables turn color has nothing to do with the knife that cut it, providing that the knife was clean with nothing on it to begin with. It's part of the vegetables property in the first place, like an apple or potato or some lettuces will turn brown. The process is known as polyphenoloxidases (ain't that a mothfull). That's why you have to put freshly peeled potatoes in cold water or for cut or peeled apples add lemon juice to water. All to prevent this discoloration.
chefpaul
 
Originally posted by Chefpaulm
Hi Guys,
The reason some chefs say that carbon knives discolor food is that they let their knives build up oxidation then cut an acidic food with it. Then have a case of the ass because some of the oxidation came off and discolored their eggplant or onion, instead of keeping it clean and shinny. Chefpaulm
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no no no you got it Back a$$ward .....

their saying the SS is causing the vegies to turn brown <faster>
(not causing it)
than the Carbon so the rust has nothing to do with it...
I got to looking into who said that...:(
 
Dan ,the chef is right. You're 'ss is turning veggies brown' is just one more urban myth, a new one on me but after cooking for many years it's good for a laugh.
 
Originally posted by Chefpaulm
Hi Guys,
This is an area I am very familiar with. As all have stated keep the knives dry and rust free. If Cutting any acidic foods (lemons) rinse knife off right after use and dry.The reason some chefs say that carbon knives discolor food is that they let their knives build up oxidation then cut an acidic food with it. Then have a case of the ass because some of the oxidation came off and discolored their eggplant or onion, instead of keeping it clean and shinny. If oxidation does build up on a knife use warm water, ajax or comet and a cork and it will shine like a new penny!. If your not going to use your knife everyday after cleaning wipe a little cooking oil on the blade and it will prevent oxidation. If your not going to use the knife for very long periods of time smear a little vaseline on the blade ( it holds up better than cooking oil over periods of time). I personally would never give up my carbon steel knives!
Keep em sharp for safety
Chefpaulm
Click to expand...
Cooking oil and olive olive inperticular can turn rancid and collect bacteria when out in the air for a few days. try the wax Chefpaum. i use the parffin for culinary and renn, wax on field or collector blades
 
Pure Carnuba wax is edible and is the hardest wax. It works really well on blades. It is so hard you have to burn it on with a buffer or melt it.
 
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