Hi Everyone,
I have been cooking for many years. I am currently lead prep in a wonderful restaurant located in Ak called Fat Ptarmigan. I love cooking and all related topics including knives and knife care etc. Thank you for adding me to the group. I recently bought a 10" chef knife while in Paris that is 1.0+ carbon non-stainless steel and I'm just learning how to take care of it. I have already done my research and started a regimen of oiling it down etc so it patinas well and doesn't oxidize.
Looking forward to what others have to say on the subject.
Nice to meet you all,
H
I have been cooking for many years. I am currently lead prep in a wonderful restaurant located in Ak called Fat Ptarmigan. I love cooking and all related topics including knives and knife care etc. Thank you for adding me to the group. I recently bought a 10" chef knife while in Paris that is 1.0+ carbon non-stainless steel and I'm just learning how to take care of it. I have already done my research and started a regimen of oiling it down etc so it patinas well and doesn't oxidize.
Looking forward to what others have to say on the subject.
Nice to meet you all,
H
