For experienced cooks, nothing beats carbon steel
Jul 04 '00
I have used a lot of knives in the last few years, but my favorite is still a $1 Goodwill rescue. It's carbon steel. Stainless and high carbon stainless knives look pretty, and stay sharp longer, but you can put a finer edge on the carbon blades. I've used professional chef's knives, good home knives, and the occasional piece of cheap "never needs sharpening" junk, and I keep coming back to the carbon.
It's a pain, but that knife I paid a buck for at the Goodwill is the sharpest knife in the drawer, to coin a phrase. A little work with some mineral oil and a sharpening stone every so often keeps it that way. A sharpening steel in between keeps it to the point where you could shave with it. It's also the safest knife in the drawer, since a sharp knife is far less likely to slip while you're cutting and cut the wielder instead of the food.
Where can you get knives like that? Sabatier still makes carbon blades, and there may be some other manufacturers as well. Your best bet may still be the thrift shops and garage sales of the world; carbon blades have gotten a lot harder to find over the last 25 years. The old ones tend to hang around though; it's hard to keep a good knife down.
 |
|
|
|
|
|
|
Epinions.com ID:
hanschka
|
|
Reviews written: 56
Trusted by: 3 members
About Me:
Paint-splashed cat-endowed UConn Husky Fan who prefers cooking to eating out.
|
|
|
© 1999-2009 Shopping.com, Inc.