Mylegsbig
Head Chef
I want a 5 inch japanese carbon steel knife. a knife i can develop a patina with and looks rustic, dangerous. extremely razor sharp. extreme quality
high hardness carbon steel
i want to buy a sack of like 100 onions and other old vegetables and just slice and slice... dice and dice... will this help me develop an early patina?
how bad to carbon knives eub off on food. does a carbon hold its edge well
main reason i want this knife is to trim small pieces of meat, shrooms, veggies, chile peppers,Slicing.etc please reccomend me some knives with some pics and reviews. couple hundred bucks for the knife is fine. Please dont try to convince me buy stainless ive made my mind.
What is this style of knife called in Japan.
Please post some links but prefer your personal experience and pics
high hardness carbon steel
i want to buy a sack of like 100 onions and other old vegetables and just slice and slice... dice and dice... will this help me develop an early patina?
how bad to carbon knives eub off on food. does a carbon hold its edge well
main reason i want this knife is to trim small pieces of meat, shrooms, veggies, chile peppers,Slicing.etc please reccomend me some knives with some pics and reviews. couple hundred bucks for the knife is fine. Please dont try to convince me buy stainless ive made my mind.
What is this style of knife called in Japan.
Please post some links but prefer your personal experience and pics