Knife care

Before I knew much about knives, I remember this idea that kitchen knives should be strong and heavy,. able to take a beating.. or a solid tumble from a counter top to the floor…

While I surely stand next to this idea of products with extreme quality, I strongly suggest we all avoid beating on and dropping kitchen knives ..I mean you probably wouldn’t take a Ferrari off roading right? lets treat things properly respectively

My knives are hand forged from high carbon steel, and as I can see it, the pro’s far outweigh the con’s for high carbon versus other steel types. These are knives that will (if cared for properly) last the rest of your life. The blade will be able to be sharpened and thinned throughout its lifespan to maintain an edge whereas this is just not possible with other common types of steel. A high carbon steel is going produce a much harder blade than the average stainless blade, this is going to provide you with an edge that stays sharp significantly longer, while still remaining manageable in sharpening department .

Here are a few things to keep in mind with your new knife,

-You’re probably excited about your new knife, and I’m truly excited for you! While I hope this knife becomes your new go-to, there are a couple things i suggest avoiding: heavy pressure and bones. Using a razor sharp carbon steel knife to chop into bone, is not going to end well. This knife is strong and durable, but this is not the intended use and will likely chip the edge. Please avoid.

-A discoloring, or patina on the blade is normal. This happens when we cut anything acidic. It can be alarming when you first notice it, I promise there is nothing wrong with the knife or the food. For some folks this patina on the blade is desirable as it can serve as protective layer the blade, but I also understand the preference of a clean finish. This discoloring can be removed simply with warm water and a sponge.

-While the patina may be desirable rust is not. One caveat to carbon steel is that it will, if left wet, rust. With this type of knife you’ll want to avoid moisture as much as possible. Though I do suggest wiping the blade clean often while the knife is in use, I also urge you to keep this knife as dry as possible. After use, you may gently wash the blade or wipe clean with a warm damp towel and then thoroughly dry before storage.

-These knives should never be introduced to the dishwasher. This will not only ruin the blade but will also destroy the handle, kiss it goodbye. Hand wash only.

-Alongside care for the knife directly I like to suggest couple things, cutting surface is something we should keep in mind, while bamboo cutting boards are cheap and easily accessible, the long grain of the bamboo is too harsh for prolonged use on your knife. Hardwood options like maple or walnut are suggested. Between proper whetstone sharpening, a ceramic honing rod is an easy at home way to keep your knife sharp. Available at any professional knife shop online or even Amazon. Lastly, carbon steel knives will benefit from a thin coat of mineral oil now and then, this will help keep the blade looking new and help avoid any oxidation or rust when the knife isn’t in use. Any food safe mineral oil will do the job but my personal preference is Axe Oil made by Walrus Oil.