Knife set.. any chef here?

[lalalalalala]

Most are carbon steel. Not for newbies. Maintenance after business day. Carbon steel holds the finest edge. Only problem is it will turn brown overnight if not oiled.

Bro i don't think market pork seller use carbon steel. It's too brittle for chopping bones.

They likely use a thick stainless steel chopper. They need it to be relatively blunt (not razor sharp, but sharp enough to slice through the meat) and hone after every few uses because the edge gets bent whenever they hit a bone.

You don't want it too sharp that the edge chips when hitting the bone also. Your home cooking chef knife is different

 

[DragonFire]

Bro i don't think market pork seller use carbon steel. It's too brittle for chopping bones.

They likely use a thick stainless steel chopper. They need it to be relatively blunt (not razor sharp, but sharp enough to slice through the meat) and hone after every few uses because the edge gets bent whenever they hit a bone.

You don't want it too sharp that the edge chips when hitting the bone also. Your home cooking chef knife is different

Yes you’re right. I mixed up carbon with vanadium steel. Thickness and a more bevelled edge helps with longevity.

 

[amekago]