andygraybeal
Well-Known Member
- Joined
- Dec 5, 2012
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Greetings,
I have a Tojiro Shirogami ITK 240mm knife. It dis-colors my onions. They turn blackish or are dirty looking. I work in a restaurant and the cooks are pissed What should I do to make this better?
I wonder if i should force a patina with hot vinegar bath or something. Any input would be wonderful... the cooks hate me.
Andy
I have a Tojiro Shirogami ITK 240mm knife. It dis-colors my onions. They turn blackish or are dirty looking. I work in a restaurant and the cooks are pissed What should I do to make this better?
I wonder if i should force a patina with hot vinegar bath or something. Any input would be wonderful... the cooks hate me.
Andy