KNIFE CARE

A little about carbon steel…….

Carbon steels are considered to be a superior steel for kitchen knives by many chefs and kitchen knife manufacturers due to the superior sharpness that can be obtained, edge retention and ease of re-sharpening.

They do however need to be cleaned, dried and oiled after use, to prevent rust.

All carbon steel blades will patina (change colour, usually by darkening) over time and with use. Food items such as most fruits, vegetables and meats in particular will cause the formation of patina.

Patina will over time help prevent the rusting of the carbon steel.

CARE INSTRUCTIONS

Do not leave the knife soaking in water, NEVER place it in a dishwasher.

Wipe the blade and handle clean after use, thoroughly dry and oil the blade. Japanese camelia oil (Tsubaki) is my preferred choice.

The knife may be returned to a knife rack or sheath once fully dry.

Touch up the edge regularly with a fine steel ceramic honing steel, a sharp knife is far more enjoyable to use! Re-sharpen as required on a natural or water stone.

Only cut on an end grain timber chopping board or soft plastic board, never cut directly on the sink or bench top, glass or stone chopping boards or other hard surfaces.

USE

Unlike commercially made knives, my knives are ground thin to aid cutting performance.

That is, they are thinner behind the edge than most knives, as such they should not be used to try and cut bones, frozen meat / foods, crackling or other hard foods.

The blade should not be twisted or rolled sideways while cutting or chipping of the edge may result.