Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Dhoff, Feb 13, 2019.
Is IT true carbon knives can make food, especially fruit, taste og metal?
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.
Im happy to hear that. I Saw a lot og threads on other forums stating problems
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
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.
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
(so this is why pastry chef won't let you prep on her boards)
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.
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?
Carbon makes my food taste awesome.
Carbon knives are evidence that you have good taste...
Yes, the general rule is don't buy a iron clad knife for a 'fruit knife' ...
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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