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Chrome-molly steel for the win!
Aug. 31st, 2017 01:52 pmI enjoy cooking. I don't particularly like cleaning the kitchen up, in particular I really don't like washing knives. And I DON'T run them through the dishwasher -- I have very good knives and the high temperature of dishwashers, especially my dishwasher with its disinfect cycle -- can do nastiness to the tempering.
Nevertheless, knives must be washed.
I try not to put it off more than a day, but I'm a slacker and they sometimes accumulate. And I don't let sticky crud adhere: I'll at least rinse them and use a scrubber to remove residue.
Today, before I head off to work on the storage locker, I'm going to prep pork tacos with toasted almonds and chopped golden raisins. Wonderful stuff, an America's Test Kitchen recipe. The only alteration that I've done is increased the amount of raisins: the original had 1 tablespoon, and it just wasn't detectable. I kicked it up to 3 and that's the amount that my wife and I like. And I always use golden raisins: I detest any other type. No idea why, that's just the way it is.
Anyway, I was going to prep the onion/garlic and raisins, then I can do the remaining prep (simmering liquid (tomato sauce/chicken stock/apple cider), toast the almonds) and get the cooking done in probably half an hour.
So I have to wash knives. Four of 'em. Three Henckels (8" chef, 6" chef, and a really cute 3" santoku that's great for cheese) and a 6" Pampered Chef chef's knife. I sold, or failed at selling, Pampered Chef for a couple of years, but I acquired some great gear in doing so, including this knife. Excellent grip, great balance, great edge, AND it comes with a really nice plastic sheath for travel! And the Pampered Chef had visible rust.
*sigh*
I don't know what happened. It was on the dry sink side, so there shouldn't have been any water there, but accidents happen and we use the sprayer occasionally. So I washed the three Henckels and put them away, grabbed the PC, gave it a good scrubbing, and the rust was GONE. Absolutely no trace of it. I didn't use a steel pad: I have a small rectangular refrigerator container that I fill with soapy dishwater and I have a dedicated scrub brush that gives me good leverage which I use only for knives. And the rust came right off. I must have caught it before it got too deep in to the blade.
Absolutely awesome. I have been lucky and none of my other knives have gotten rust on them, and so far that record continues.
Wow.
Nevertheless, knives must be washed.
I try not to put it off more than a day, but I'm a slacker and they sometimes accumulate. And I don't let sticky crud adhere: I'll at least rinse them and use a scrubber to remove residue.
Today, before I head off to work on the storage locker, I'm going to prep pork tacos with toasted almonds and chopped golden raisins. Wonderful stuff, an America's Test Kitchen recipe. The only alteration that I've done is increased the amount of raisins: the original had 1 tablespoon, and it just wasn't detectable. I kicked it up to 3 and that's the amount that my wife and I like. And I always use golden raisins: I detest any other type. No idea why, that's just the way it is.
Anyway, I was going to prep the onion/garlic and raisins, then I can do the remaining prep (simmering liquid (tomato sauce/chicken stock/apple cider), toast the almonds) and get the cooking done in probably half an hour.
So I have to wash knives. Four of 'em. Three Henckels (8" chef, 6" chef, and a really cute 3" santoku that's great for cheese) and a 6" Pampered Chef chef's knife. I sold, or failed at selling, Pampered Chef for a couple of years, but I acquired some great gear in doing so, including this knife. Excellent grip, great balance, great edge, AND it comes with a really nice plastic sheath for travel! And the Pampered Chef had visible rust.
*sigh*
I don't know what happened. It was on the dry sink side, so there shouldn't have been any water there, but accidents happen and we use the sprayer occasionally. So I washed the three Henckels and put them away, grabbed the PC, gave it a good scrubbing, and the rust was GONE. Absolutely no trace of it. I didn't use a steel pad: I have a small rectangular refrigerator container that I fill with soapy dishwater and I have a dedicated scrub brush that gives me good leverage which I use only for knives. And the rust came right off. I must have caught it before it got too deep in to the blade.
Absolutely awesome. I have been lucky and none of my other knives have gotten rust on them, and so far that record continues.
Wow.
