About steel

This is a forum for discussion on professional kitchen knives and accessories. This forum is sponsored by Due Buoi.

Moderators: natcherly, The Motley Crew

Forum rules
There are a few things you should know before posting in these forums. If you are a new user, please click here and read carefully. Thanks a lot!
Vito
Posts: 36
Joined: Tue Jan 28, 2003 11:35 am

About steel

Postby Vito » Tue Jan 28, 2003 11:38 am

what do you think about swedish stainless steel for forged kitchen knives? :?:

User avatar
Vagrant
Self Appointed Authority
Posts: 25715
Joined: Fri May 24, 2002 10:07 am
Location: Live Free or Die
Contact:

Postby Vagrant » Tue Jan 28, 2003 5:37 pm

I prefer [non-stainless] carbon steel but it's hard to keep it from rusting.

Vito
Posts: 36
Joined: Tue Jan 28, 2003 11:35 am

Postby Vito » Thu Jan 30, 2003 11:29 am

it's hard to keep it from rusting andt it is illegal too ( in restaurant kitchen)

User avatar
J-man
Supreme ruler of Bali-island!
Posts: 2161
Joined: Fri May 24, 2002 3:30 am
Location: 44ºN 79ºW

Postby J-man » Thu Jan 30, 2003 3:49 pm

Vito, carbon steel is illegal in a restruant where you are? What country are you in?!

Vito
Posts: 36
Joined: Tue Jan 28, 2003 11:35 am

Postby Vito » Thu Jan 30, 2003 4:53 pm

I'm italian and non stailess steel is illegal all over Europe :?
I know that carbon steel ( non stainless) cuts much better than stainless steel.
But law is law!

User avatar
Vagrant
Self Appointed Authority
Posts: 25715
Joined: Fri May 24, 2002 10:07 am
Location: Live Free or Die
Contact:

Postby Vagrant » Thu Jan 30, 2003 6:16 pm

But law is law!

WHO first had this idea? It causes more problems than it solves.

User avatar
J-man
Supreme ruler of Bali-island!
Posts: 2161
Joined: Fri May 24, 2002 3:30 am
Location: 44ºN 79ºW

Postby J-man » Fri Jan 31, 2003 4:23 am

I'm not asking you who made the law Vito, this sounds like a law from midevil times.

Vito
Posts: 36
Joined: Tue Jan 28, 2003 11:35 am

Postby Vito » Fri Jan 31, 2003 4:23 pm

You are right and now we have to find the right stainless steel :twisted: .
I like the swedish one but only if it has been heat treated properly!!! :lol:

User avatar
Pushbutton
King of Switchbladeland
Posts: 3670
Joined: Thu May 23, 2002 7:07 pm
Location: Town Dump

Postby Pushbutton » Fri Aug 29, 2003 5:46 pm

I don't think Carbon Blade's rust so much as stain.They are easy enough to clean any rust off of but the stains are a different story. For those with carbon kitchen knives notice how dark they are.
PB
Image

User avatar
Vagrant
Self Appointed Authority
Posts: 25715
Joined: Fri May 24, 2002 10:07 am
Location: Live Free or Die
Contact:

Postby Vagrant » Fri Aug 29, 2003 6:13 pm

Pushbutton wrote:I don't think Carbon Blade's rust so much as stain.They are easy enough to clean any rust off of but the stains are a different story. For those with carbon kitchen knives notice how dark they are.
PB


Yes and the more stained they are, the less they rust. But I guess haelth authorities might have a problem with that.

Wally
Posts: 3
Joined: Thu Oct 09, 2003 12:57 pm
Location: New Jersey
Contact:

Postby Wally » Thu Oct 09, 2003 1:20 pm

I'm new to this forum.

I have a few Wusthof high carbon (non stainless) knives.
They are over 40 years old. They have wood handles with brass holders.
(I don't know what you call those things)

They have a patina glazed look to them. (Which some chefs prize)

They have never been cleaned with any kind of scouring powder or
"Scotch Brite" cleaners. I just use regular dish soap. If the knife gets really dirty, I let it soak a little. That always works.

As far as rust goes, it doesn't happen if you wash the blade with very hot
water. I mean get the blade really hot. It will dry itself in a very short time.
I don't even need a towel to dry them.

If rust is to occur it will be some where along the sharpened edge.
In that case I just give it a quick sharpening. But that rarely happens.

Walt

User avatar
BennytheBlade
Posts: 2023
Joined: Wed Dec 18, 2002 2:22 am
Location: The United States of Texas
Contact:

Postby BennytheBlade » Thu Oct 09, 2003 1:34 pm

Welcome to the forum-
My Dear Mother has been know to clobber many a person at a garage sale, flea market, or estate sale for a high quality carbon steel knife. She has one that has the telltale "arc" from so much use. It really holds an edge, but is as black a blade as I have ever seen.

Pirat
Posts: 13
Joined: Fri Nov 18, 2005 9:34 pm

Too Expensive

Postby Pirat » Fri Nov 18, 2005 10:07 pm

VG10 is the best choice of kitchen knives why change it?


Return to “Professional kitchen knives”

Who is online

Users browsing this forum: No registered users and 1 guest