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?
Thanks,
a humbled cook
I don't want to use gun oil and think veg oil will frement
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?
Thanks,
a humbled cook
I don't want to use gun oil and think veg oil will frement