Working With Carbon Steel Knives- Japanese Knife Imports
- Published on Dec 10, 2012
- In this video, we discuss the use and care of carbon steel knives. I explain a workflow that helps reduce reactivity with carbon foods and create a cleaner working environment. This kind of workflow can and should also be used for stainless steel knives. I also discuss a few ways to deal with rust when rust does occur.
Towards the end of the video, I briefly discuss patinas- their pros and cons, as well as cultural differences between Japan and the US with regard to them.
As always, if you have any questions, you can find us at www.JapaneseKnifeImports.com, or e-mail us at Jon@JapaneseKnifeImports.com.
Thanks for watching.
P.S. Sorry for the odd ending of the video... i never edit these things and the camera wouldnt turn off right away ;)
- Howto & Style