Please help save this Special Knife
While observing and trying my skills in the kitchen at Lucas Carton, then a Michelilin 3 star restaurant in Paris, I was befriended by the Chef de bouf. I think he took pity on me for my tenacity and my absymal knife skills which I heretofore had deemed excellent. :(
Anyway, he taught me much about the pleasure of cutting your own meat and then he took me to the store where the local chefs bought their knives. He insisted I buy the knife in question. A Carbon Steel with a 12 inch blade 2 1/2 in. wide and weighing in at 1 1/2 lbs. Its a great knife for cutting up meat and poultry but... it has some rust on the blade. Its 10 yr. old and this is a first.
I used barkeepers friend and elbow grease but now I want to protect the blade.
can you advise?
a humbled cook
I don't want to use gun oil and think veg oil will frement