Ok, I'm new to Japanese knives and relatively new to steels in general but have read some posts that advise people not to buy such in such knife because of its outside layer wearing off on food and/or making the food taste bad/changing the foods' colors.
I understand that carbon steel in general will require attention to prevent rust and patina is user dependent. I myself would either force a patina on my first knife or use it on which ever food would most likely make my preferred color patina form naturally. All that is fine with me and my wife and we have been trying to care for our first two quality knives (Miyabi 5000mcd Santoku-Konosuke HD2 270mm Lazer) as if they were carbon just to get in the mindset to wipe the blade off. It's a good practice for a number of reasons but will also help reduce the chance of rust forming on a different steel once we purchase such knife.
But, I've read that some knives will literally wear off on the food and cause either or both color changes to the food and taste added to food. I assume knives that would do this (wear off on food) are either poorly made or are of a certain tradition with older materials? Now the knife adding tastes to foods is most likely owner/user/consumer dependent but also surely some steels are more known for adding such tastes than others, or no? Any general rule or known steels that stand out would be great to know to stay away from? I'm wanting to get a non stainless knife soon but don't have a certain style in mind.
I'm sure this has been covered a bunch but my searching hasn't gotten me very far. And apologize if this is wrong section in advance.
I understand that carbon steel in general will require attention to prevent rust and patina is user dependent. I myself would either force a patina on my first knife or use it on which ever food would most likely make my preferred color patina form naturally. All that is fine with me and my wife and we have been trying to care for our first two quality knives (Miyabi 5000mcd Santoku-Konosuke HD2 270mm Lazer) as if they were carbon just to get in the mindset to wipe the blade off. It's a good practice for a number of reasons but will also help reduce the chance of rust forming on a different steel once we purchase such knife.
But, I've read that some knives will literally wear off on the food and cause either or both color changes to the food and taste added to food. I assume knives that would do this (wear off on food) are either poorly made or are of a certain tradition with older materials? Now the knife adding tastes to foods is most likely owner/user/consumer dependent but also surely some steels are more known for adding such tastes than others, or no? Any general rule or known steels that stand out would be great to know to stay away from? I'm wanting to get a non stainless knife soon but don't have a certain style in mind.
I'm sure this has been covered a bunch but my searching hasn't gotten me very far. And apologize if this is wrong section in advance.