Another question rattling around in my head today.
Why have non-stick coatings not been accepted readily by kitchen knife manufacturers? Is it because of fear of flaking off in food? Sanitation issues? Difficulty in sharpening (I'm thinking clogged stones) Or are knife owners just too stick-in-mud traditionalists to accept them?
Seems to me like a great application of modern science and technology.
-AJ
Why have non-stick coatings not been accepted readily by kitchen knife manufacturers? Is it because of fear of flaking off in food? Sanitation issues? Difficulty in sharpening (I'm thinking clogged stones) Or are knife owners just too stick-in-mud traditionalists to accept them?
Seems to me like a great application of modern science and technology.
-AJ