Just use the knife until a patina forms or force one. Then the knife doesn’t react to anything. My fruit knife is completely grey, doesn’t get rusty, doesn’t brown my apples…
Greetings and first of all congratulations on your videos. When sharpening a knife, does the product that we are going to make depend on the number of stone in finish? Example: raw meat, is it the same to finish the sharpening in a 1000 than in 5000? A cordial greeting. Postscript: I use the translator 😁
Just use the knife until a patina forms or force one. Then the knife doesn’t react to anything. My fruit knife is completely grey, doesn’t get rusty, doesn’t brown my apples…
Agree 100%
大叔是怎么看待食材被碳钢刀氧化的问题？尤其是洋葱，蒜，芒果，甚至牛肉。有什么解决的办法吗？谢谢。
我没有遇到过这个问题。我的碳钢刀会有氧化膜。
Greetings and first of all congratulations on your videos. When sharpening a knife, does the product that we are going to make depend on the number of stone in finish? Example: raw meat, is it the same to finish the sharpening in a 1000 than in 5000? A cordial greeting. Postscript: I use the translator 😁
Hi, for cutting meat, you can go upto 1k. Good enough.
@@tailibaba muchas gracias
這把是加藤茂嗎？
No sir
Who makes the knife in this video.
Isamitsu-san