Just Purchased 4 3/4 inch Misono carbon steel fruit knife
I used to have an old carbon steel knife. Sharp as hell, but rusty b/c i didn't know anything about it at the time. Eventually (and stupidly) gave it away. So I'll see how this work. Got it from epicedge.com
THe knife came today.
I cut raw onion with it first. It sliced through like soft butter. Barely any resistance. At first, i thought the onion was rotted b/c the knife slid through it so easily.
Then i cut a potato. Barley any resitance. cut it into little chucnks and noticed how 'clean' the edges on the potato dices were, and how smooth the sides. A dull knife really does tear up food.
this was the very first time i used a truly sharp knife. Now the trick is to keep it that away. Any suggestions?
I read very good thing about Misono. Reasonable price and good performance. I notice some of my foods reacted with my carbon steel knife and changed color, but I don't care because all my foods eventually go into carbon steel or cast iron cookware. So whatever, right?
Here are a few suggestions to keep your knife sharper for longer:
(1) Keep your knife clean and dry after using it
(2) Use a wood cutting board, preferably an end grain cutting board. Plastic is good too, but don't use glass, metal or stone cutting boards.
(3) Avoid twisting the knife when cut into the board. Once the knife has cut into the board, lift it straight up.
(4) Consider doing touch-up knife sharpening using a flat water stone.