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- Feb 28, 2011
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I was just wondering what experiences others have had with reactive steels. I just got my Martell blade in, and I know that O1 is quite reactive, but what does that mean in terms of food discoloring/taste?
I've heard of onions turning green/black and also some odors when cutting meat, but I've never really had a mono-steel blade that is particularly reactive.
Of course, I can see what happens to the steel and the patina developing, but I am thinking more about what reactive blades do to food.
k.
I've heard of onions turning green/black and also some odors when cutting meat, but I've never really had a mono-steel blade that is particularly reactive.
Of course, I can see what happens to the steel and the patina developing, but I am thinking more about what reactive blades do to food.
k.