Folder for food prep

A.G. Russell also makes "RustFree" which I've used for many years on my non-stainless blades and it has worked wonderfully, plus one small bottle will last an extremely long time. You simply place one drop per side of the blade and use your finger to spread an even coating. I've never inquired about its safety when used around food so I would ask about that first. For your non-stainless, outdoor working blades RustFree is hard to beat.

Quick question, the two Opinel's I own are both stainless, is there any truth to what I've read regarding their carbon blades leaving an aftertaste on food? My stainless No. 10 works great for food prep, but I'd love to try the No. 12 carbon if the aftertaste problem is a fallacy.

Thanks so much for any insight you may be able to provide!
 
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