"For a cutting edge, care for your knives"

[flash900]

Wall Street Journal reports -- chef says, "even fingerprints can cause rust":

http://online.wsj.com/article/SB10001424052970203633104576625312068011704.html?mod=googlenews_wsj

 

[Tim616]

Fingerprints do contain salt. So technically: Yes indeed.

 

[Tsujigiri]

Interesting read... Morimoto really is a master chef and a master with knives; he should know. I wonder if he uses such a fine edge on all his knives; I recall Ben Dale mentioning that for some kitchen applications the micro-serrations of a less than razor sharp knife are ideal.

 

[Jason B.]

Interesting read... Morimoto really is a master chef and a master with knives; he should know. I wonder if he uses such a fine edge on all his knives; I recall Ben Dale mentioning that for some kitchen applications the micro-serrations of a less than razor sharp knife are ideal.

Quality kitchen knives are a different ball game, very hard steel that's very thin tends to perform like a light saber when properly sharpened. Also as mentioned too coarse of a edge can cause chipping due to stress risers caused by the large scratch pattern.