The Park Plaza Carbon knife, for the original purest, brings back a higher carbon, lower chromium non-stainless steel to a unique brass triple rivet stamped knife. The value of higher carbon steel allows the grain structure to form in a way that produces the sharpest edge that holds and repeats itself with continued use over time. Handcrafted in Solingen, Germany by experienced knife artisans, the Park Plaza Carbon was made for today’s knife enthusiasts.
The Messsermeister Park Plaza Carbon 8" Chef’s Knife, also known as a Cook’s Knife or French Knife, is the most versatile knife in the kitchen and thus the most used blade style by professional chefs. The broad bladed knife has a spine which gradually tapers to the cambered, cutting edge and creates a pointed tip. Because of this geometry, this is the one knife that should be well balanced with weight distributed equally between the handle and the blade. The Chef's Knife is the flagship of cutlery.
The Messermeister Park Plaza Carbon line requires special care for the blade. High Carbon content steel blades with only small amounts of Chromium are called Carbon Steel Blades. They are not stainless and can rust within minutes of exposure to moisture and air. It is important to wash and dry them immediately after usage. Also, acidic foods can accelerate the oxidation process. If the blade spots with rust quickly, it can be removed by applying a small amount of Barkeeper’s Friend or ZUD to a damp paper towel and rubbing the area until it disappears.
The best way to break in high carbon knives is to treat them with vinegar before the first usage. Dampen a paper towel with white vinegar and rub the blade extensively until the entire surface is wet. Let the vinegar sit on the blade for at least 5 minutes. Then rinse off the vinegar and dry it immediately. Repeat these steps at least 2-3 times or until you see the blade begin to show a faint blue/grayish stain color. This color change indicates the blade is beginning to develop a patina. The patina will deepen with usage and act as a barrier to slow the oxidation process. The knives are now ready to be used on food.