Need some advice with new knife care
Need some advice with new knife care
At this stage the knife has has a light sharpening, lite usage, a good clean, drying wipes during usage and and oiling. I think I’m doing a good job caring for it. Any advice with general care or cleaning these off corners would be much appreciated.
If I posted this in the wrong spot please tell me
Re: Need some advice with new knife care
Your knife is a “Sandwich”. So across the top is a layer of carbon steel in the middle. This will darken with patina over time. As long as there is no red rust its likely fine.
- Jeff B
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Re: Need some advice with new knife care
Wipe it with a dry paper towel. If it's rust it will rub off onto the paper towel, if not it's patina.
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Re: Need some advice with new knife care
avoid from putting your blade in the dishwasher. On the off chance that may spare you a considerable measure of time in the kitchen; notwithstanding, it's a simple method to make harm your blades. The high weight water can make your blades blast around with different utensils which could harm your edge. Likewise take note of that dishwashers are not a decent choice for wooden handles. It is constantly best to wash your blades by hand.
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Re: Need some advice with new knife care
LJ, how is she performing for you?
My inexperienced eyes see a few potentially concerning things.
1. The primary grind seems to be very very short. (It looks like it goes from edge to full spine thickness in less than 10mm.) Seems like it would cause thicker carrots to break/split.
2. The primary grind appears "off". One side being higher than the other.
3. Looks like the Choil area could benefit from having their collective edges broke with a few hits of sandpaper.
Hopefully someone with more discerning eyes can confirm what I think I'm seeing. (Or tell me to shut up )
My inexperienced eyes see a few potentially concerning things.
1. The primary grind seems to be very very short. (It looks like it goes from edge to full spine thickness in less than 10mm.) Seems like it would cause thicker carrots to break/split.
2. The primary grind appears "off". One side being higher than the other.
3. Looks like the Choil area could benefit from having their collective edges broke with a few hits of sandpaper.
Hopefully someone with more discerning eyes can confirm what I think I'm seeing. (Or tell me to shut up )
- ronnie_suburban
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Re: Need some advice with new knife care
Just curious, as it's been mentioned (in some of the Quick Look Product Videos) that sandpapering is one solution for smoothing out choils and spines on some new knives, which grit sandpaper would be best for this application? Does it depend on the HRC of the blade or is there a more general rule of thumb? Thanks.
=R=
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