Knife care
If you would like to maximise the life and performance of your kitchen knives, please read the following knife care recommendations.
Stainless Steel knives
- Hand wash and dry your knife before the very first use.
- Remember your knife is sharp, so handle with care and keep out of reach of children as it can cause serious injury.
- After each use, wash your knife by hand with a soft sponge, water and mild detergent. Avoid detergents with any form of chlorine.
- If you cut fruits and vegetables that are quite acidic (example: lemons, oranges, tomatoes), make sure you rinse your knife immediately after use. If you do not it may result in staining and corrosion of the blade.
- After washing, fully dry with a clean cloth and do not store unless fully dry.
- Your knife is rust resistant but not rustproof. This is not a fault of manufacture. It is merely a characteristic of the metal that also gives your knife the ability to maintain a super sharp edge. If your knife is left in contact with water it will most likely develop rust spots. Never leave your knives to drip dry.
- Remember your knives do have limitations and are not indestructible. Do not use your knife as a screwdriver, can opener, jimmy, hammer, oyster opener or chisel. (You can buy all of these tools at your local hardware store for much less)
- Never use your knife to cut through frozen foods, bones or very hard materials as you will break or chip the blade. There are special purpose knives for these tasks.
- Never wash your knife in the dishwasher. The harsh chemicals and hot temperature will ruin the quality of the blade and deteriorate the handle.
- Always use a wooden or soft plastic chopping board - NOT a glass or ceramic board. Never cut directly on your bench top, stainless steel sink or plate.
- Always cut straight through with a smooth action and never twist the blade. This may result in blade damage.
- Store knives in a purpose made block or on a knife magnet. This is safer for you and better for your knives.
- Find a reputable sharpening company. Many sharpeners will use grinders which cause the blade to get very HOT and you may see a lot of
Carbon Steel knives
In addition to the care instructions above for stainless knives…
- Carbon Steel is more prone to rust and staining and so must be dried completely and immediately after use.
- Do not store in a humid environment or the knives will rust.
- For extra care, coat the blades lightly with oil. We recommend camellia oil.
Removing rust
To remove rust from a blade, use mild detergent (without chlorine) and a scourer to lightly scrub the affected area. You can also try using a cork from a wine bottle. If you still haven't gotten any results, take your knife to a professional knife sharpener for a "check up". For the DIY enthusiasts amongst us, buy specialised rust cleaner for knives, also available from Chef's Armoury.
