Knife Care - High Carbon
You new knife is made from high carbon steel. If you’ve never owned a high carbon steel blade, you should review the below instructions in order to prevent disappointment.
Here is a little overview of how to best care for your new knife:
Wash & Patina: This is a non-stainless carbon steel knife (made from high carbon
steel). It takes a little bit more care than a stainless knife, but in the end if you care for it
right, it will earn its keep well past your lifetime. Carbon blades are known for ease in sharpening and edge retention. (Reason so many professional Chef’s prefer high carbon)
Hand wash, and hand dry (if you let it air dry, it might rust a little). Never put the knife in a
dishwasher! Basically it's like caring for a cast iron pan. Water left on it for too long will cause it to rust.
Once any food touches the steel, the metal will react and begin to darken in the space
where food has touched it. Don’t be shocked by the darkening of a shiny new knife after the first use, this is normal. The knife will slowly create its own patina, darkening where you cut with it most. For all orders, I provide a small container of ‘spoon butter.’ Note, this is a recipe of bees wax and food grade mineral oil. If you are working in a wet/damp environment, I recommend you use this on both your blade and handle as needed, it should last a very long time as it will only take a dab. A thin coat of oil on the blade every once in awhile, or before an extended period without use will keep the blade happy.
Edge: If you have a steel/hone, you can use that to keep up the edge. One or two swipes on each side after a heavy use or a couple times a week will help keep the burr standing up and keep it sharp for longer. Chips and dings should not happen, however; if the unfortunate occurs, feel free to send it back for repair or replacement.
Which reminds me... This is a kitchen knife, made for veggies, fruits, breads, proteins, and
the like. The blade is flexible and durable even with the thin edge, but it is not made
for bones, for anything frozen and not for prying things apart. That kind of stuff is not its
intended use and will most likely break the tip off or chip the edge. I can make you a cleaver or boning knife, just ask!
Handle: The wood on your handle has been stabilized so it should not warp or shift when exposed to
moisture. If it gets a little dry looking, you can rub a coat of oil or supplied spoon butter on it to keep its luster.
Thanks so much! Please let me know if you have any questions or problems and I hope
you have tons of fun and many tasty meals !