We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Oct 01, 2013 8:30 am
The tanaka nakiri is also an intriguing knife. Any info is great also I heard it rusts I would like to know how to avoid that and lastley I would like to know how it sharpens
Tue Oct 01, 2013 10:35 am
Which one, Kurouchi or Sekiso? Both are nice! A little TLC is all you need to keep it from rusting. BDL said it best "carbon needs care RIGHT NOW". IE, when you are done with it, wash it and fully dry it (paper towels until there is no moisture left). Don't let it sit around wet and it won't rust on you. Carbon steels with react and patina, which helps protect the steel a little bit. It will react a lot of first and then taper off to almost nothing once the surface has gotten a patina on it.
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