32

"Better" might be a matter of interpretation. The oils will behave a bit differently, however. Mineral Oil is a non-drying oil, which means that it will not polymerize (form a plastic-like substance) over time. This is good for oiling cutting boards because it will stay a bit liquid in the wood and flow into cracks and scratches. It is also food-safe and ...


12

A stone is the hardest way to sharpen a knife. If you don't get the angle exactly right, you'll just be messing up your knife, not sharpening it. If you do want to go that way, yes, you'd definitely want to practice on something cheaper, because it's likely you will mess it up. This is why a lot of people just take their expensive knives to a professional to ...


11

These are just mineral (calcium) stains from your water source. They will not affect the stainless steel. The quickest way to clean stainless steel from burnt on oil, food, and water stains is to use a polyprop/ester scouring pad (e.g. 3M's branded as Scotch-Brite). Use a little liquid dish wash soap, a poly scourer pad, and a generous serve of elbow ...


10

Here are a few rules I follow with my own knives. Don't put your knives in the dishwasher. Hand wash and dry immediately after use. Store knives where they won't be banging up against other hard things: my favorite is in a wooden knife block. If you must store your knives in a drawer, protect the edge. You can use a commercial solution like this guy, or ...


9

Toxic? Neither the seasoning (which is essentially polymerized fat) nor the rust (which is... rust) is harmful in small quantities. Of course, I would not eat either by the spoonful. Spray oil as seasoning fat? See the many questions on seasoning, but cooking spray is far from ideal as a seasoning fat, as it contains emulsifiers and such, and tends to be ...


8

The care of bamboo cutting boards is extremely similar to that of traditional wood cutting boards: Prime them with mineral oil, and refresh it every month or so. (Wipe with oil, let sit for a while, perhaps 15-20 minutes, wipe off). Wash only with mild soap, and rinse and dry immediately. (Wipe off and let air dry.) Don't put in a dishwasher. If using for ...


8

It should be fine to use. It is probably dusty, perhaps greasy from other kitchen sources. If it's self cleaning, go for it (and avoid using any harsh cleaners) It might get smoky at first, so you should have ventilation possible (window, fan, or whatever) If not self cleaning, give it a good wiping-out with an ammonia based cleaner or use commercial oven ...


6

If you made the investment as I did for a professional diamond wheel electric knife sharpener as you saw the chef point out in the video above, I can tell you that this will indeed sharpen ceramic knives. I was reluctant to try this and possibly damage the sharpener, but I was otherwise going to toss out this "starter" ceramic cooks knife. I was also ...


6

You can definitely sharpen a ceramic blade and do it by yourself. But due to the fact that the ceramic is super hard material you'll need more patience than with steel. Get a DMT or Lansky sharpening guide and diamond stones. You can use the diamond stones on either type of knife and the guides will keep you at the correct angle on both side of the blade. ...


6

I don't do anything for my peels. I only wash them if they get sauce on them, and then only with hot water and a gentle sponging. Never soak them with water. If you want to add a bit of water resistance, you could use some cutting board oil (a.k.a. mineral oil) to add some protection.


6

Great question - very well put! Your chef advice is sound. I have been cooking with cast iron skillets for longer than I care to admit (old guy) and at first they can be intimidating but in the end, they become your go to pan especially for searing/cooking hot. You asked the same question several times, "is the residue safe?" It's as safe as the cooking ...


6

This happens a lot when the knives are more carbon steel vs. stainless steel. I have many Japanese knives, and this happens when I don't immediately wipe off the blade after washing, or when cutting up more acidic foods, and not wiping the knife off with a damp towel. I use a Japanese rust eraser, and most if not all rust will come off, and it will not ...


6

Although they don't get as hot as the interior of the oven oven hinges are exposed to a significant amount of heat, so you should pick a lubricant which isn't going to burst into flames when exposed to heat, dry out, or gum up. My usual go-to oil for the home is 3 in 1 oil, but I wouldn't use it here because of the heat. 3 in 1 make a high performance spray ...


6

I presumed the door just blew open rather got blown off and you were referring to the glass that held the mixture rather than the glass window in the door. I am unsure where the soap fits into your cleaning attempt. With those caveats, unless there is more you have not said, I do not think it was as drastic an event as it appeared. Before I address your ...


6

Are you SURE they were advertised as dishwasher safe? If so, contact the manufacturer because they were lying. It is, in fact, the bare metal you're looking at— those pans are made from aluminum which was anodized: an electrochemical process which changes the appearance of the metal. All aluminum pans including anodized ones that are not painted or otherwise ...


5

It won't suffer much from having a millimeter or two of material removed in one area, so I'd just go ahead with the Dremel and grind it down to clean stone rather than resorting to chemicals that may or may not work and may or may not impregnate the stone. There's no substance made short of diamonds that can resist a grinding wheel. Worst case is you end ...


5

Of course stainless utensils can be used on stainless pots and pans; otherwise, the restaurant industry would come to halt. The only time you need to use utensils of specific materials is pans with a non-stick coating that can be scratched, such as using plastic for PTFE. As to your alleged "metallic leaching," that is not typical at all to stainless steel ...


5

As I am sure you can tell by looking at it, your Japanese knife is primarily sharpened only on one side. As a result, the cutting edge is angled more steeply. Japaneseknives on Wordpress has some simple pictures illustrating this. This asymmetry is why you can't reliably use a honing rod on it, which relies on swipes to both sides of the edge to keep the ...


4

Silkscreening ink is made to withstand scratching. So I wouldn't go the dremel route. The first I would try to do is to transfer it again somewhere else, to something more porous/sticky than the pizza stone. The best thing would probably be blotting paper, if you can get it, but if not, try other types of non-glossy paper. Heat the stone again, then put ...


4

If your experience is anything like mine the pizza stone won't survive long enough to bother maintaining it. Maybe I need to find a thicker stone, but the three we've bought so far have all cracked through normal (even light) use. That said, if your pizza stone is worth the effort, I'd recommend a "burn it off" approach vs an orbital sander.


4

The manufacturers will tell you: During decalcification with decalcifiers on citric acid basis, residue can form and clog the fine lines and valves of your espresso machine. Lime deposits can become sealed under an unremovable layer of residue formed by the citric acid. A similar reason goes for vinegar. And Citric acid (from what I'm told) is ...


4

I bought coconut oil just for my bamboo cutting boards. I am not going to use a petroleum product like mineral oil for all kinds of reasons. I can't use any dish soaps so I did research on cleaning. I want my dishes to be at least as clean as ones washed with dish soap. I learned that it is not the product used, it is the rubbing motion that does the ...


4

Letting it cool slowly will minimize the chance of warping for thin or cheap cookware. Quality cookware should stand up to being deglazed or quickly cooled under running water. How you cool it is up to you. Note: the above is based on metal pots and pans. Glass, ceramic, or earthenware pans should always be cooled slowly to prevent heat-stress breaking ...


4

Hi Leigh Anne and welcome to Seasoned Advice! First let me say that you will probably get a few different answers as many of us have different ways of handling such issues. Since you had what sounded like a pretty good amount of rust to start with, I would recommend a thorough cleaning with steel wool to ensure that you have removed all of the rust. Be sure ...


4

Mystery solved! At Catija's prompting, I managed to dig up the cutter on the website of the shop I bought it from, the Chef's Hat in Melbourne, Australia: CUTTER PIZZA W/ALUM HANDLE 95MM S/ST ($6.60) So turns out the handle is aluminum (aluminium), which can be discolored black if the alloy is not dishwasher-safe, which this clearly wasn't. Time to ask a ...


4

This will be from an electrochemical reaction between the can (mostly iron I think) and the water and possibly the aluminum (a better chemist than me would be able to tell you). Aluminum has a fairly impermeable mono-molecular oxide layer on its surface (incidentally this is why you can color coke cans and the like; the color is in the oxide layer). The ...


3

You actually can sharpen a ceramic knife with a diamond wheel sharpener. There's 2 sharpeners that can sharpen ceramic knives. Kyocera has a battery powered one (DS50) http://www.amazon.com/Kyocerca-DS-50-Electric-Diamond-Sharpener/dp/B002R90N7W But based on the reviews it's designed mainly for Kyocera knives, and it's battery powered so it doesn't ...


3

Mix 3 parts coconut oil with one part beeswax and melt together - that's it. The beeswax 'hardens' the coconut oil and gives a better, more water-resistant finish. Wipe it on, leave it half an hour, wipe it off. Good for your hands, too ;)


3

For the honing stage, I have found an article regarding belgian natural stones: How does a Belgian Blue Whetstone compare to a Coticule (without any reference to a specific steel type) In summary: the yellow stones (Coticule) are much better than BBW if using slurry using just water, without slurry, BBW is almost useless and Coticule is very slow


3

Wood is actually a pretty good bacterial inhibitor. Wood will last a long time - but not forever. We have a pizza peel that is 5 years old and it is used every day. It still is just fine without mineral oil or any other wood pampering.


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