F.A.Q
Although stainless steel is the most common material for kitchen knives, carbon steel is often the preferred choice of culinary professionals. That’s because a carbon steel blade, when properly cared for, holds a sharp edge better than stainless steel. The flip side is that “proper care” of carbon steel involves a bit more day-to-day maintenance.
Before the first use hand wash thoroughly with soap and water. Dry thoroughly after hand washing and do not store unless fully dry.
Knives crafted from high carbon steel will form a natural patina. This is to be expected and is nothing to worry about. The patina also helps protect against rust. (If you prefer you can also apply a food safe mineral oil or Japanese Knife Maintenance Camellia Oil to prevent the patina.)
Do not cut through bones, frozen foods, or extremely dense items.
Always cut with a smooth action and never twist the blade, sideways pressure can damage the blade.
Foods such as onions, garlic, chives, artichokes and cabbage encourage a black patina. If you cut these items and want to prevent the patina, rinse your knife under running water directly after use.
Return luster to the knife handle with mineral oil and 0000 steel wool.
MAINTENANCE
Never put in the dishwasher. Hand Wash ONLY. The harsh chemicals and hot temperature can ruin the quality of the blade and deteriorate the handle. Epoxy has a maximum temperature it can withstand before it starts to fail. This is often lower than the heat of a dishwasher at various points in its cycle, which means that knives made with epoxy are NOT dishwasher safe and could be damaged if washed this way.Before the first use hand wash thoroughly with soap and water. Dry thoroughly after hand washing and do not store unless fully dry.
Knives crafted from high carbon steel will form a natural patina. This is to be expected and is nothing to worry about. The patina also helps protect against rust. (If you prefer you can also apply a food safe mineral oil or Japanese Knife Maintenance Camellia Oil to prevent the patina.)
Do not cut through bones, frozen foods, or extremely dense items.
Always cut with a smooth action and never twist the blade, sideways pressure can damage the blade.
Foods such as onions, garlic, chives, artichokes and cabbage encourage a black patina. If you cut these items and want to prevent the patina, rinse your knife under running water directly after use.
Return luster to the knife handle with mineral oil and 0000 steel wool.