Virgin carbon produces the tightest grain structure
possible in a steel. For this reason, it can produce a sharper edge than
any stainless steel alloy. When used on meats, fish, and most produce,
the edge retention is better than stainless steel. When used on acidic
foods like citrus and tomato, the edge will break down faster. These
knives WILL take on a patina (grey color) and WILL rust if not
thoroughly washed and dried after each use. If rusting occurs, we
recommend simply sponging the blade with "Bar Keepers Friend". This
product is readily available at grocery and drug stores.
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