On February 6, 2019 at 21:44, Fins said...
Those aren’t stainless steel are they? I had a chef tell me once that carbon steel holds an edge better, but the maintenance and sanitary requirements are higher.
No, it's not stainless. It is a white #2 steel with high carbon content.
They aren't as hard to maintain as others make it out to be. Just wipe dry after your done and you'll be fine.
In LA, I used to bring my knives to Anzen Hardware who sharpens the knives on a whetstone by hand.
In Edmonton, I go to Knifewear and they do the same thing. I sharpen them once every few months and use a ceramic hone to keep them tip top every so often.
