Christian Romanowski
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- 35
Hallo,
immer wieder werde ich das gefragt. Einer meiner Lieferanten meinte dazu folgendes. Was meint Ihr?
Japanese knives are traditionally of harder steel than those made in
Europe. The softer European knives quickly loose their edge.. not
because the edge is broken, it has just been bent or folded.. By
running a soft blade over a rod the edge is re-aligned.. A bit like
ironing the wrinkles out of a shirt ;-)
On a Japanese knife, the edge doesn't "wrinkle" or bend as easily..
Furthermore, Japanese carbon knives will chip if steel is not very
fine.. And the rusty Japanese knives need to go on a stone every day
anyways to remove that slight coating of rust that forms.
Ceramic rods, however, are fine for a touchup of Japanese knives, but
for that perfect edge, it is a lot easier getting the right angle on a
stone.
Mit freundlichen Grüßen aus Wildau
Christian Romanowski
P.S.: Wir suchen einen kreativen Kaufmann als Assistenten der Geschäftsleitung
immer wieder werde ich das gefragt. Einer meiner Lieferanten meinte dazu folgendes. Was meint Ihr?
Japanese knives are traditionally of harder steel than those made in
Europe. The softer European knives quickly loose their edge.. not
because the edge is broken, it has just been bent or folded.. By
running a soft blade over a rod the edge is re-aligned.. A bit like
ironing the wrinkles out of a shirt ;-)
On a Japanese knife, the edge doesn't "wrinkle" or bend as easily..
Furthermore, Japanese carbon knives will chip if steel is not very
fine.. And the rusty Japanese knives need to go on a stone every day
anyways to remove that slight coating of rust that forms.
Ceramic rods, however, are fine for a touchup of Japanese knives, but
for that perfect edge, it is a lot easier getting the right angle on a
stone.
Mit freundlichen Grüßen aus Wildau
Christian Romanowski
P.S.: Wir suchen einen kreativen Kaufmann als Assistenten der Geschäftsleitung
)
