I am new to the forum. My grandmother has just recently passed, she was an avid cook and her father was a chef at the Waldorf Astoria in NYC. I have just recently acquired a Hoffritz bread knife, and a Veritable Chef Au Ritz knife that I found buried away in her belongings(almost sinful). She taught me everything I know about cooking, so as you may imagine these knifes are very special to me, especially the Chef Au Ritz.
The reason why this post is so vaugely named is because I have a wide variety of questions that hopefully some of you may be able to answer:
- Proper maintenance of High Carbon steel blades?
- Best way of putting on and keeping an edge?
-I would like to have a collection of blades for when I have my own place(I'm 17 currently), so I wanted you're opinion on good old knife brands?
- Any other tips, tricks, or information?
I know it's a lot of questions and I truly thank you all for you're time.
Warm Regards, Mason
Edited by Masonrk - 2/7/16 at 6:53pm