I recently seasoned a new wok over a charcoal fire with my son. He is 11, and immediately by my side whenever I am cooking outside. Anyway, the conversation is always interesting, and that day's subject was metallurgy.
I am aware they are a little more maintenance, but I am thinking of acquiring some carbon steel k sabatier cutlery. Have any of you had any experience with this type of knife? Would you care to share any insight?
I am aware they are a little more maintenance, but I am thinking of acquiring some carbon steel k sabatier cutlery. Have any of you had any experience with this type of knife? Would you care to share any insight?