Ek Pon Tay

A member of the Philip Greenspun's Homepage community since February 14, 1999

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June 20, 2000, on Kitchen Remodeling:
Knives made of carbon steel, like Sabatier, which oxidise to black and must be greased after use, have softer blades and sharpen to a finer edge than stainless steel. But, since carbon steel is porous, the knives stain easily. As a result, carbon steel is rarely used in commercial kitchens. Stainless steel is more suitable for most users. On the German Wusthof knives, they were originally handmade but are now mass-produced, perhaps detrimental to craftsmanship. Alternatively, the German Krugers are boutique, handmade knives that are also fully forged and notable for their balance and easy-to-grip handles.