/diy/ - Do It Yourself

>>1462148
It does put a bit more stress on the motor, but I have a powerful grinder (2HP) so it doesn't make a difference for me.

Carbon steel takes a bit of getting used to in the kitchen. It can really suck sometimes - it's definitely not for everybody - but most of the time it feels the same as using a stainless knife, only you have to wipe the knife down more often and not forget it and leave it somewhere wet. They are harder to look after in the short term but easier to maintain in the long term.

Definitely do *not* get one if your kitchen knife skills are low. If you take too long to do one thing like cutting an onion it's going to suck really bad.

As for hard vegetables, a thin grind is best. You can get a thin grind on a thicker knife (like the double concave one above), but it means the knife will be taller measuring from the heel to spine. Keep the knife really thin behind the edge and you should be sweet.