Carbon blades and sausage

deltablade

Gold Member
Joined
Jul 29, 2006
Messages
2,046
There is something symbiotic about a carbon patina and tasty sausage

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I really am a sucker for carbon steel.

Gimme a carbon steel knife, a butcher's steel to bend the edge back to true & a wood cutting board & stuff to cut & I'm in hog heaven.

(What's weird though is - I like a stainless steel slicer/paring knife over carbon steel paring knives - go figure...)
 
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Corned beef and cabbage always leaves a nice patina. Like a warm memory of a nice meal
 
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