Windmill knives are generally milled extremely thin. As a result its amazing cutting ability and sharpness that inspires me again and again.
However, carbon steel is not stainless, but can be made ready extremely sharp. The knives retain their superior edge retention due to a material-related self-sharpening effect: the blade wears in use successively from the top cutting angle remains so. If the sharpness wears off a bit, it is sufficient, the blade 4-5 times to pull through a Fiskars knife sharpener and the blade is again so sharp that you can inadvertently quickly cut into the fingers.
Blades made of carbon steel set with the time to a dark patina, partially spotty (eg after cutting lemons!) - But in no way adversely affected their quality and functionality. On The Contrary. The patina protects against rust.
Carbon steel knife IWE this includes basically not in the dishwasher and should not for a longer time in the water. Otherwise rust forms on the blade, but the can be removed quickly. Windmill blades should be wiped dry after rinsing. They may give the blade every now and then rub with a little blade oil.
The handle of the knife is, incidentally, by the way, is excellent in hand.
Who puts on stark cuttability value and who focuses not only on gloss appearance, is no way around this knife!
Strong buy recommendation from me!
