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Two Knife Questions

JoNorvelleWalker

By JoNorvelleWalker
in Kitchen Consumer

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JoNorvelleWalker

JoNorvelleWalker

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According to the Japanese Culinary Academy the height of one's cutting board should be the height of one's navel, in my case 45 inches (in flat shoes).  This seems high for a cutting surface.  Thoughts?

 

Should one oil the blade of a blue steel knife after every use?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

wabi

wabi

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I think whatever height is comfortable for YOU is most important. The height you feel the most natural at is your height.

 

Blue steel knives should be washed and then thoroughly dried after each usage. I live in Hawaii and use Japanese carbon steel knives exclusively and never oil my knives, but do treat them as above. Even in the  damp atmosphere, my knives dont rust.

 

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