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Fujiwara FKM chef knife - Page 2

post #31 of 34

Oh, Benuser. i have an SK-4 Kanemasa gyuto, so smelly i had to put a ten days mustard patina on it and still the smell was never totally gone after years of use

The knife is a real cutter, tho, and takes a fantastic edge.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #32 of 34
A steel smell after sharpening is quite common, even with very "pure" carbons, but the specific sulfure smell should rapidly get away. I happen to use quite aggressive stuff to force the patina.
post #33 of 34
Quote:
Originally Posted by Benuser View Post

 I happen to use quite aggressive stuff to force the patina.

 

And what stuff's that?

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #34 of 34
Hot vinegar
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