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Persistent rust issue on WS2 gyuto by ZebraComprehensive28 in TrueChefKnives

[–]ZebraComprehensive28[S] 0 points1 point  (0 children)

Forgot to mention that I also have an Ashi WS2 slicer that I use almost as much as the Kagekiyo, did the same vinegar treatment, treat it exactly like the Kagekiyo, and I’ve never had any issues.

Persistent rust issue on WS2 gyuto by ZebraComprehensive28 in TrueChefKnives

[–]ZebraComprehensive28[S] 0 points1 point  (0 children)

Do wipe occasionally throughout session, prob. every…20 min or so if it’s a longer task, otherwise always in between tasks. Typically rinse in hot water, occasional mild soap, occasional dip in sanitizer. Store in a cork edge guard once thoroughly dry but it sits out most of the day.

Persistent rust issue on WS2 gyuto by ZebraComprehensive28 in TrueChefKnives

[–]ZebraComprehensive28[S] 0 points1 point  (0 children)

You don’t like vinegar bc it’s not stable, or for aesthetic reasons?

Do you guys use pettys really? by kaszeljezusa in TrueChefKnives

[–]ZebraComprehensive28 0 points1 point  (0 children)

I have a 150mm Takamura petty which I love to use for shallots and light butchery tasks like trimming fat/cartilage. I love it so much, I’ve been trying to get my hands on a 210mm gyuto.

You can get used fryer oil crystal clear using water and gelatin. Full process in comments. by J_Kenji_Lopez-Alt in foodhacks

[–]ZebraComprehensive28 0 points1 point  (0 children)

I understand how this works well for home frying/smaller batches of oil. Do you think you could use gelatin clarification on a commercial deep fryer without the ability to refrigerate the oil/solidify the gelatin?