hueberttix
Cook
I understand that Basami scissors are not much useful for cutting through hard objects like Tetra cartons perhaps, but are very accurate and exquisite for food presentation techniques.
I admire them because they have no moving parts, fashioned from a single piece of metal, have a simplicity about them I always look for in tools whenever possible.
I wonder though, being exclusively made from steel, does anybody use them around their kitchen, how does one prevent them succumbing to corrosion?
I admire them because they have no moving parts, fashioned from a single piece of metal, have a simplicity about them I always look for in tools whenever possible.
I wonder though, being exclusively made from steel, does anybody use them around their kitchen, how does one prevent them succumbing to corrosion?