SC - French knife

[Chris Stanifer]

- --- Philip & Susan Troy <troy at asan.com> wrote:
> Philip & Susan Troy wrote: (In two seperate
messages)
> > 
> > Fine steel wool should do it. Obviously you need
> to be careful where
> > you'r near the blade's edge. 

> Okay, if I'm gonna be a completist, I should be a
> completist.
> 
> Dry your knives with a soft kitchen towel. Even the
> skewed pH of tap
> water is enough to blacken the blades if they're
> left damp for a while.

Master A...do we know if the blade is high-carbon,
stainless, or high-carbon stainless?  If it is a
stainless steel blade (which sounds unlikely, because
of its age), then it shouldn't blacken due to the pH
of the water... Of course, you should always dry your
knives regardless of the composition...

I'm curious to know what the blade is made of, since
there are other things which need to be taken into
consideration when dealing with the different metals,
which the original poster may not be aware of (such as
washing a high carbon blade immediately after slicing
lemons, tomatoes, or any other high acid food...)

Balthazar of Blackmoor

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