Maintenance and good care are required for your knife to function properly and last longer.
Cleaning:
Like most other metal-bladed tools, your knife needs to be cleaned after every use. And again, like those tools, knives will require more frequent cleaning under harsher conditions (extreme heat or dirt). Failure to clean your blade can lead to damage caused by corrosion and rust. Follow these steps below for proper cleaning of your knife:
- After every use, wipe your blade with a cloth or soft fabric to remove dust and debris.
- In order to prevent rust from forming on your blade, apply a thin coat of oil after cleaning the blade. Wipe off excess oil with a clean cloth or towel before putting away your knife for storage.
Sharpening:
Sharpening your knife is an often unnecessary but still necessary task. Although the lifespan of a knife may vary depending on its quality, maintaining it can make it last much longer than letting it go dull. Dull knives are dangerous because they require more force to cut through items; this means that they can slip or break easily and cut you.
Sharpening is important for keeping your knife sharp and allowing it to cut items with ease. A dull knife can be extremely dangerous because it requires more force, which could lead to an accident. Sharpening your blade should be done by a professional or someone who knows what they are doing. To sharpen your own knives, start by sharpening the blade on a stone or honing steel. It’s important to avoid using an electric sharpener because these tend to remove too much metal and can weaken your blade.
Another thing to remember is that knives with serrated blades cannot be sharpened with a regular sharpen- ing stone; they require a special kind of sharpener which is not discussed in this article.
Storing:
Knives should be stored correctly in a place where they won’t get nicked or damaged – most knife sets come with knife blocks made specifically for knives. If you do not have a storage case for your knives, make sure all blades are covered when you put them away. This way they will not damage each other or anything else in your drawer.
Care
Always keep your knife dry and clean!
Hand wash with warm soapy water. No abrasive sponges.
Never put your knife in the dishwasher or leave it soaking in water.
Dry your knife off completely, using a towel. Paper towels work the best.
We recommend using a magnetic strip or wooden block for storage. Don’t store your good knives with the rest of your cutlery.
Special Care for Carbon Steel Knives
Carbon steel knives require a few extra steps to maintain your blade.
Carbon steel is highly reactive to strong acids. As a result, after cutting anything acidic, such as citrus, tomatoes, and onions, it is critical to clean your blade and dry it thoroughly. If you don’t rinse your knife, the acid will start to hurt it.
We recommend oiling your knife after washing and drying it with food-safe, neutral oil, such as camellia oil, to protect the blade and encourage a slow and uniform patina. The oil will serve as a barrier to prevent future exposure to moisture and corrosives. We like camellia oil since it is non-toxic, odorless, flavor-free, and doesn’t harden or accumulate on steel as readily as other oils.
To oil, run a large towel over the blade’s edge and apply a little amount of oil to it. Apply a pea-sized amount of oil to the knife blade and carefully spread it out from the spine to the edge. Wipe off any excess oil and store your knife. However, using your fingers to oil the edge of your knife might help it stay sharper longer; however, DON’T TOUCH THE EDGE OF YOUR KNIFE WITH YOUR FINGERS. Wipe away any extra oil and store.
Maintenance
We recommend that your knives be tuned up at the very least once a year, even if you are sharpening them yourself. We advise having your own knives sharpened when they begin to grow dull. A sharp knife is always preferable to a dull one.
Between sharpenings, a leather strop and honing rod may be utilized to keep the blade sharp and level. Honing rods do not sharpen but rather remove minor steel particles from the edge of the knife, ensuring that it is straight.
We never advocate belt or machine sharpening because they are often too rough, cannot produce as fine of a edge, remove too much steel, and can heat up the blade, possibly damaging the steel’s structure.
In the end, a knife is only as good as the one who uses it. Just like with any other type of tool, taking care of your knife will ensure that you get the most out of it while making sure that you are safe at all times. Follow these guidelines to keep your knives in tip-top shape and prolong their lifespan!
Care
Always keep your knife dry and clean!
Hand wash with warm soapy water. No abrasive sponges.
Never put your knife in the dishwasher or leave it soaking in water.
Dry your knife off completely, using a towel. Paper towels work the best.
We recommend using a magnetic strip or wooden block for storage. Don’t store your good knives with the rest of your cutlery.
Special Care for Carbon Steel Knives
Carbon steel knives require a few extra steps to maintain your blade.
Carbon steel is highly reactive to strong acids. As a result, after cutting anything acidic, such as citrus, tomatoes, and onions, it is critical to clean your blade and dry it thoroughly. If you don’t rinse your knife, the acid will start to hurt it.
We recommend oiling your knife after washing and drying it with food-safe, neutral oil, such as camellia oil, to protect the blade and encourage a slow and uniform patina. The oil will serve as a barrier to prevent future exposure to moisture and corrosives. We like camellia oil since it is non-toxic, odorless, flavor-free, and doesn’t harden or accumulate on steel as readily as other oils.
To oil, run a large towel over the blade’s edge and apply a little amount of oil to it. Apply a pea-sized amount of oil to the knife blade and carefully spread it out from the spine to the edge. Wipe off any excess oil and store your knife. However, using your fingers to oil the edge of your knife might help it stay sharper longer; however, DON’T TOUCH THE EDGE OF YOUR KNIFE WITH YOUR FINGERS. Wipe away any extra oil and store.
Maintenance
We recommend that your knives be tuned up at the very least once a year, even if you are sharpening them yourself. We advise having your own knives sharpened when they begin to grow dull. A sharp knife is always preferable to a dull one.
Between sharpenings, a leather strop and honing rod may be utilized to keep the blade sharp and level. Honing rods do not sharpen but rather remove minor steel particles from the edge of the knife, ensuring that it is straight.
We never advocate belt or machine sharpening because they are often too rough, cannot produce as fine of an edge, remove too much steel, and can heat up the blade, possibly damaging the steel’s structure.
Conclusion.
In the end, a knife is only as good as the one who uses it. Just like with any other type of tool, taking care of your knife will ensure that you get the most out of it while making sure that you are safe at all times. Follow these guidelines to keep your knives in tip-top shape and prolong their lifespan! Come back for more tips.