Carbon knives and taste

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Dhoff, Feb 13, 2019.

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  1. Feb 13, 2019 #1

    Dhoff

    Dhoff

    Dhoff

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    Is IT true carbon knives can make food, especially fruit, taste og metal?
     
  2. Feb 13, 2019 #2

    tgfencer

    tgfencer

    tgfencer

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    Never experienced it. Certainly wouldn't happen on a knife with patina, I'd of thought, given the reactivity of the steel would be minimized. But I am no scientist.
     
  3. Feb 13, 2019 #3

    Dhoff

    Dhoff

    Dhoff

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    Im happy to hear that. I Saw a lot og threads on other forums stating problems
     
  4. Feb 13, 2019 #4

    podzap

    podzap

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    Maybe if you left the carbon knife standing for a day inside a pot of acidic food. Brief contact, such as slicing a lemon, is not long enough to cause any reaction. Of course, if you don't actually wash your knives after use then they can taste like anything.

    "Believe Nothing You Hear, and Only One Half That You See" - Edgar Allen Poe
     
  5. Feb 13, 2019 #5

    HRC_64

    HRC_64

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    yes its true...problem is worse with reactive steels with more impurities

    In japan they have e thing called "fruit knife" which is a stainless steel petty...
    for this very reason IIRC.

    the acids in the fruit can react with sulfur for example, but even regular carbon steels
    depending on acidity vs delicateness of the fruit.
     
  6. Feb 13, 2019 #6

    HRC_64

    HRC_64

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    Some people just cannot taste very well either... ;)

    People will follow recipes that say "infuse the olive oil with crushed garlic"
    and then argue cutting endless aromatics on a wood board doesn't transfer flavours

    not understandint that the board is coated itself in oil (mineral oil)
    and will absorb the flavours just like the recipe :eek:

    (so this is why pastry chef won't let you prep on her boards)
     
  7. Feb 13, 2019 #7

    Ivang

    Ivang

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    Yup, they can react very strong to certain ingredients

    Onions will turn blue and smell like sulfur, mango and avocado will turn black, and so on. Not all carbon knives react the same, in my experience, iron clad knives are the worst.
     
  8. Feb 13, 2019 #8

    Dhoff

    Dhoff

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    So, a Munetoshi I had my heart set on for future purchase is a bad choice when it will also be used for acidic fruit?
     
  9. Feb 13, 2019 #9

    Lars

    Lars

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    Carbon makes my food taste awesome.

    Lars
     
  10. Feb 13, 2019 #10

    parbaked

    parbaked

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    Carbon knives are evidence that you have good taste...
     
  11. Feb 13, 2019 #11

    HRC_64

    HRC_64

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    Yes, the general rule is don't buy a iron clad knife for a 'fruit knife' ... :(
     
  12. Feb 13, 2019 #12

    minibatataman

    minibatataman

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    I have the munetoshi 240mm
    I use it and doesn't cause any discoloration as long as you're frequently wiping it. Sometimes im too lazy and then I do notice the onions discoloring, but it didn't affect the taste.
     

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