Traditional folders make Apples taste funny

[silenthunterstudios]

Got a bag of apples the other day, and used an old Kutmaster I picked up to peel one. The blade was clean, it's carbon steel, and the apple tasted just like any other Macintosh I've had.

 

[Obsessed with Edges]

Is that called flavor steeling?

Sometimes I crack myself up! However, I am easily amused.

As I was reading & thinking about this oxidation process yesterday, I thought to myself, 'Hmmm... so THAT'S what patina tastes like!'

 

[GregFL]

Over the years I had so many people tell me to "Eat Shxx and Die" that it must have ruined my taste buds, because I can't taste any difference in foods cut with a carbon steel blade.

 

[jackknife]

I have a friend that lived in Japan for 20 years.
Her husband's family were rural

She was honored by a gift from her mother in law
They were kitchen knives; carbon of course.

Her mother in law told her she must wait a day to use the knives any time she sharpen them
She said it was something about the taste

That's very interesting. I guess some places don't get more traditional than Japan, and the fact that the mom in law knew not to use the knives the same day they were sharpened, says she knew about the oxidation of the fresh steel edge.

 

[arty]

I have some carbon steel kitchen knives and have never noticed any flavor from the metal. One is an old 6" Sabatier that used to be my favorite utility blade, until I picked up a Spyderco kitchen knife in VG10. The other carbon steel knife is a butcher knife pattern.
I never oil the blades, but I am careful to dry them thoroughly. Both have nice patinas, but there has never been a hint of adulteration of food flavors.

 

[338375]

I feel cheated. All I ever taste is the food

 

[Noddy]

After a while you'll get a connoisseurial thing going and will be able to tell the different steels by their taste alone - even the Vanadium content

 

[Rick]

LMAO!

They must go through on this stuff by the kilo at Claim Jumper. :barf: