So you've been using your knife for some Time you get the hang of it you watch Some videos what is the next thing You'll be facing well maintenance if you Have a carbon steel a Japanese knife What you're going to have to do when You're done you're going to have to Clean it with soap dry it and then Potentially oil it otherwise it will Rust these are stainless steel they Don't rust you can just wash them dry Them and store them but what I'm winning In time um you know with the maintenance I'm losing in sharpness because Stainless still have noticed lose their Edge much faster than the carbon in and I think they're not as sharp as uh the Damascus version with lots of carbons in There so what I'm winning on time here I'm losing in sharpness but not a deal Breaker
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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