Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Polish knives

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Experiments
View previous topic :: View next topic  
Author Message
Jim Cooley



Joined: 09 Oct 2008
Posts: 377
Location: Seattle

PostPosted: Mon Oct 17, 2011 9:22 pm    Post subject: Polish knives Reply with quote

Knives from Poland are the best! :-)

Seriously, being of a geeky nature I often overlook the blatently obvious and had an AHA! moment today when dicing onions. My knife (carbon steel) seemed to be dragging, so I got some pretty heavy-duty scouring powder (Sabena), laid it flat on a cutting board and polished the heck out of it.

I've been doing this with my stainless steel pans for years and they are smooth as glass, but it never occured to me to do the same for my knives.

Boy, what a difference that makes! It's not like I let them rust; in fact, I'm very careful to dry them immediately after every use (they stay sharper longer, that way, too). But there was a layer of oxidation on them causing the friction.

So there's my dumb tip. Teasing
Back to top
View user's profile Send private message
Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Mon Oct 17, 2011 10:03 pm    Post subject: Reply with quote

>>layer of oxidation

ssssssssssssssssssssssssssssssh.

don't tell the carbon knife freaks; they call it a "patina"

somehow the patina makes for a better edge. personally never figgered that part out, but the knife nuts have.
Back to top
View user's profile Send private message
Jim Cooley



Joined: 09 Oct 2008
Posts: 377
Location: Seattle

PostPosted: Mon Oct 17, 2011 10:55 pm    Post subject: Reply with quote

Quote:
somehow the patina makes for a better edge. personally never figgered that part out, but the knife nuts have.


That makes no sense. A freshly honed knife would have no oxidation on its edge at all, just fresh raw steel.

Patina it is. Thanks for the correction.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Experiments All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group