MaximuSsam
New Member
- Joined
- Oct 21, 2012
- Messages
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Hi guys,
Im a budding chef. Used to work in kitchens back in Singapore.
Came to NY to study at the CIA.
Basically I am keen to find out more about Japanese knives.
Looking into Yoshihiro knives. I realize that not many people mention about their knives. I see them on Amazon selling and here
http://www.echefknife.com/blue-steel-damascus-yanagi-kiritsuke-sword-type-chef-knife-10.5-270mm.html
and
Tsujiki Masamoto knives http://www.mtckitchen.com
I do have a carbon steel gyuto, however I realize that whenever I cut acidic foods or onions, the food get this grey staining... is there a way to prevent that?
Or do I just avoid using it all together?
Thanks
MAx
Im a budding chef. Used to work in kitchens back in Singapore.
Came to NY to study at the CIA.
Basically I am keen to find out more about Japanese knives.
Looking into Yoshihiro knives. I realize that not many people mention about their knives. I see them on Amazon selling and here
http://www.echefknife.com/blue-steel-damascus-yanagi-kiritsuke-sword-type-chef-knife-10.5-270mm.html
and
Tsujiki Masamoto knives http://www.mtckitchen.com
I do have a carbon steel gyuto, however I realize that whenever I cut acidic foods or onions, the food get this grey staining... is there a way to prevent that?
Or do I just avoid using it all together?
Thanks
MAx