If you love your knives and you work at keeping
your edge at its finest then you want to keep reading
this.
I will have to also say in this post I am NOT
a professional chef in the kitchen, but I do know from
making knives for a living and using knives in many different
ways for years that if you want to dull your blade real quick
the number one edge killer is to use your fine tool improperly.
By this I mean if your cutting meat or vegetables
use a decent cutting board.
I worked with butcher's years ago and I don't
think I ever saw one of them using a Steel
top cutting surface directly with the blades of there
knives.
DO NOT Use glass or marble for a cutting area.
This will dull your fine blade up very quickly.
If you ask my opinion the best thing to use in the kitchen
is a solid wood cutting board.
Wood has been used for years and if you clean it
and oil it properly it should last a very long time.
Thank you
Matt
ML knives
http://www.mlknives.com
your edge at its finest then you want to keep reading
this.
I will have to also say in this post I am NOT
a professional chef in the kitchen, but I do know from
making knives for a living and using knives in many different
ways for years that if you want to dull your blade real quick
the number one edge killer is to use your fine tool improperly.
By this I mean if your cutting meat or vegetables
use a decent cutting board.
I worked with butcher's years ago and I don't
think I ever saw one of them using a Steel
top cutting surface directly with the blades of there
knives.
DO NOT Use glass or marble for a cutting area.
This will dull your fine blade up very quickly.
If you ask my opinion the best thing to use in the kitchen
is a solid wood cutting board.
Wood has been used for years and if you clean it
and oil it properly it should last a very long time.
Thank you
Matt
ML knives
http://www.mlknives.com
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