Looking after your knife
It is important that you are aware that external conditions such as weather, temperature, light, humidity, oxidants, handling, are factors that can end up compromising your knife over time.
Here are few tips that will help your knife to have longer service life and ensure that it has a perfect performance and also stay with a good finish.
• Use the right knife for each activity, and do not forget that a knife is not a screwdriver or can opener. If used for such uses may damage the blade.
• Cut food on a soft surface, never on hard plastic, porcelain enamel, glass, earthenware or metal.
• A combination of hot and dry weather may affect bone handles creating some little cracks, so ensure knives are stored properly
• Keep your sharp edge to not have to use more pressure and therefore have less control which may cause accidents.
• Never store a dirty knife. Wash it and dry it before you sheath it. The knife should always be kept clean and sharp.
• Wash the knife by hand with water and soap. Never let it soak in water with detergent or soap, or wet in the drainer, as well as providing the oxidation of the blade, mainly undertakes the cable material, the knife even more if you have cables with natural materials (organic) as bone, horn and wood.
• Dry knife completely and immediately after washing, to avoid staining. And, especially in carbon steel knives, apply the blade a thin layer of protective wax or oil. Before using the knife again wash it to remove this protection.
• Store knives separately from other kitchenware, to protect the blade against knocks and bumps. If the knife is stored in shared spaces, the ideal is that it is at least sheathed. To isolate the blade and prevent wear by shock or abrasion, the knives can be stored in blocks or wood blocks, hanging in a magnet or a vinyl pouch.
• Hand wash Only. (Never on a Dishwasher)
Our Blades Grade : Stainless Steel Grade: AISI420 Carbon Steel Grade: SAE1070