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Cookware

Mitigating oxidation transfer?

Eiron | Aug 7, 202110:41 AM     19

I was talking with a customer and he mentioned that he uses a carbon steel "chopper"-style knife for charcuterie presentation, but that he's having trouble with transfer of oxidation from the knife onto the cheeses. The knife appears to have a decent patina and I'm surprised he's getting any transfer, but I don't use or make any carbon steel knives to know first-hand. My initial thought was to use something to form a micro-coating on the exposed steel (carnauba, beeswax, lanolin), but I wondered what folks here do.

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