Loading…
7
Found out I was washing my knives wrong for 3 years, and a dishwasher at the shop tipped me off
I've been rinsing my chef knife under hot water right after every cut for like 3 years now. Nobody ever said anything, so I figured it was fine. Then last week Marcus, the new guy on dish, saw me do it and asked why I was heat shocking my blade every service. He pulled out his phone and showed me a video about how fast hot water and soap strip the edge and warp the steel on a thin blade. My 8 inch Gyuto had a visible curve at the tip and I just thought it was from chopping. Since I switched to room temp water and a quick towel dry, it's been about 10 days and the edge is holding way longer between honings. Has anyone else had a blade warped by hot water or did I just get lucky with a softer steel?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.