Why would a damp towel be used instead of a dry one when wiping a carbon knife? Is it to remove any residue left on? That being, if I use a damp towel I don’t have to worry about the amount of moisture left on the knife after wiping?
Only thing I would say is if you have newer carbon steel and have just sliced up some meat, wait to wipe it off a bit and get some beautiful natural patina, with minimal risk to your knife.
Good tips😃. But if you follow your channel things you should already know😉For the cutting board I now have a Hasegawa board (wood core within) and should have get one a lot sooner. Because of the wood core enough feedback/feel and because of the rubber very nice for your knife …also very easy to keep clean👍🏽
Great video. How do you protect your edge when not in use. Also, a high density polypropylene board will actually make the knife sharper over time as it aligns the burrs, almost like honing rods and it is more sanitary.
Ceramic honing rod is definitely the way to go try and find one without those pesky grooves I’ve found that they scratch the living shit out of the edge of my Japanese knifes a few of those scratches actually ended up getting deeper some chipped as well
