/ck/ - Food & Cooking

>>5458591
>What's the best kind of cutting board to use?

Anything softer than the blade is OK, so that leaves 3 common choices: wood, plastic, or hard rubber. There is much debate as to which of those are better, but none of them will hurt your knife. Just avoid the obvious: any cutting board harder than the blade will screw it up. So no granite or glass boards. Use wood, plastic, or rubber.

>What do I do for maintenance? Anoint it regularly with mineral oil?

That depends on what knife you have. If it's stainless, then you don't need to do any of that. If it's carbon steel then you can either let it develop a patina on its own, or you can oil it.

>>How often should I sharpen it and how, if ever?

Same as any other knife. You sharpen it when it gets dull. If it's just a little dull then honing is all you need. If it's very dull or chipped then you use a stone.

You need stones, but presumably you want to keep it pretty so you might want to get a cheap knife to practice on first. Or, if you have money, get an Edgepro and you won't need to worry about creating an uneven bevel or scratching it up with your clumsy learning efforts.

It doesn't need mineral oil.

Are you still keeping up with the violin these days?

>>5458616
>>5458637
Thank you both kindly for the advice. It's stainless steel but the handle is wooden, which is why I considered oiling it now and then. I think I'll get a cheap knife and use it to practice on a stone, seems like a skill worth having. In the meantime it's still razor sharp, so I suppose I shouldn't worry.

And wow, that's some memory you've got there, Anon. Yes, I still play the violin. Sometimes I perform with my school's "not good enough for the symphonic orchestra" orchestra. It's a fun time.