I’ll try to keep this brief…
SHARPENING, MAINTENANCE & USE
Remember, your knives do have limitations and are not indestructible. Use the right tool for the right job!
- Never put one of my knives in the dishwasher. The harsh chemicals and hot temperature will ruin the quality of the blade and deteriorate the handle.
- My carbon steel knives, due to the nature of carbon steel itself, will tarnish and form a patina over time, especially when cutting acidic foods. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
- Do not leave knives wet on the bench or the knife may rust. Dry thoroughly after hand washing and do not store unless fully dry. Use a paper towel to dry the blade instead of a tea towel. Even stainless steel is not immune to rust.
- My knives are significantly thinner behind the edge than mass produced knives. The increase in performance means you should not try to cut through bones, frozen foods, coconuts or extremely dense items. Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
SHARPENING, MAINTENANCE & USE
- There are a number of ways to sharpen a knife. But a pull through sharpener (of any description) is not one I recommend!
- Whetstones or a dedicated sharpening system are the most effective. A good quality fine ceramic honing steel will help maintain an edge between proper sharpening.
- A sharpening course is a great way to learn how to use a whetstone. Failing that, here's a decent youtube vid giving a good rundown https://youtu.be/t39rhQs6Hqc
- Applying a protective layer of camellia oil or beeswax after use will help keep the blade looking fresh.
- Don't cut directly on hard surfaces such as a bench top; stainless steel sink; plate or chopping boards made from glass, ceramic, bamboo, corian and other hard substances. An end-grain chopping board or soft plastic chopping board is best.
Remember, your knives do have limitations and are not indestructible. Use the right tool for the right job!