Tristan
Senior Member
- Joined
- Mar 7, 2011
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I remember reading that one should designate a slicer to be used for hot foods (e.g. roasts, carving) as the ongoing heat could affect the knife's temper in some way or form.
Is there science behind this or is this actually a concern? What knives are heat treated to overcome this issue if it exists?
Thanks!
Is there science behind this or is this actually a concern? What knives are heat treated to overcome this issue if it exists?
Thanks!