Tips and care to keep your knife conserved and sharp for future barbecues:
1) Maintenance Carbon steel knives after use:
"Do not leave dirty knife after use to avoid stains; -Love well with the yellow part of the sponge; - dry the knife with a dishcloth; -And the knife at least 3 drops of mineral oil or liquid vaseline to avoid oxidation; -To save your knife in the sheath, it is recommended to wrap the blade in PVC film to prevent the hem leather from absorbing the oil present on the blade, unprotected the same.
2) edging knives
-You always use a letter to set the yarn and keep your knife in good condition; -If it is necessary to grind, start with a stone of 400 to create a new edge and one of 1000 to enhance the wire of your knife; - Remember if you submerge the stones in water for 5 minutes before you use them.
It has the 08-inch chef knife format, and that can also be used to sting food and cutting the meat due to the format of your tip that helps at the input angle. His name is due to be widely used to make the famous picanha cuts. A knife produced in carbon steel 1090, a harder steel that allows more strength in handling and cutting.