Questions about Esmée Schneidebrett

Tonsch

7 months ago

I would like to have the question from ferengi1 or the answer from holiday courses answered by the PM: As far as I know, most knives are stainless steel - thus stainless steel on stainless steel - thus blunt. That's my simple logic. Is there any other logic?

3 answers

hausi78

6 months ago

Helpful answer

My logic works the same way. Metal on metal = dull! Plastic = unhealthy! If handled correctly, wood is problem-free and gentle on knives! I read a report years ago, possibly still available online, that wooden chopping boards have a natural antibacterial effect. You should wash them anyway 😉 Oiling them from time to time protects the wood and makes cleaning easier. You can use linseed oil or whatever your kitchen has to offer.👍🏼

ferengi1

8 months ago

If you hit steel with the edge of a knife, I would expect it to dull quickly. What are the experiences of users? Thank you very much!

3 answers

VerliebterSphixel38

7 months ago

Helpful answer

I have no experience with this. But it obviously makes no sense to use stainless steel or other hard materials as a cutting base, unless you like to sharpen knives frequently.

timey

8 months ago

How can it be that many people who write a review have not even bought the product? Very conspicuous!

1 answer

Francesca Corrocher

8 months ago

If products come in several variants (size, quantity, etc.), then these are linked together in the shop and the ratings and questions of the linked versions are then also displayed. However, this is also indicated accordingly in the articles.