is joining TODAY to share his sharpest knife tips and techniques and shares recipes to help hone our cutting skills. He shows us how to make grilled flank steak with chimichurri sauce and fresh grilled vegetable salad.
For many years, carbon steel was used to make most knife blades. Although carbon steel blades take a better edge than either regular or high-carbon stainless steel, they tend to lose their sharpness quickly. Stainless steel is much stronger than carbon steel and will not discolor or rust. It is difficult to get a good edge on a stainless-steel blade, although once an edge is established, it tends to last longer than the edge on a carbon steel blade.High-carbon stainless steel is a relatively recent development that combines the advantages of carbon steel and stainless steel.
Disconnect. On the Voice, great Marshall’s commercial using BTS’ Dynamite song. Too bad there’s no Asians in the visual. asianheritagemonth promoted by the Today Show
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