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Article: CARBON-STEEL IN OLDER KNIVES NEEDS CLEANING.(Lifestyle)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- July 1, 2000
CopyrightCOPYRIGHT 2000 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Q: I have two carbon-steel kitchen knives. The blades have become stained and discolored from use. I have tried various household products, but nothing seems to work. How can I clean them effectively? - Jennifer Morawiecki, Dublin, Ireland
MS: Knives forged from carbon steel, a mixture of iron and carbon, were once the standard. They sharpen the most easily and keep the keenest edge, but they also rust, stain and darken when they come into contact with humidity and acidic foods.
When stainless-steel knives became readily available several decades ago, they were very popular, but they're not perfect, either: Stainless steel may not rust, but its hardness ...