CARBON STEEL KNIVES
- Never put in the dishwasher. The harsh chemicals and hot temperature will ruin the quality of the blade and deteriorate the handle.
- This knife is 100% carbon steel, due to the nature of carbon steel this knife will tarnish and form a patina. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
- Do not leave 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 teatowel as kitchen cloths tend to leave the blade slightly damp. Store away from humidity.
- Do not cut through bones, frozen foods, coconuts or extremely dense items like seeds, crackling, woody stalks.
- Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
- Avoid acidic foods is possible as they promote rust. If you do cut acidic foods rinse your knife under running water directly after use.
- Foods such as onions, garlic, chives, artichokes and cabbage encourage a black patina. If you do cut these items and want to prevent the patina, rinse your knife under running water directly after use.
SHARPENING AND MAINTENANCE - WESTERN BEVELS
- Use Japanese waterstones to sharpen your knife, never on a hot grinder or belt sander. Find a reputable sharpener experienced in Japanese knives. Chef's Armoury offers a postal knife sharpening service.
- A honing steel can be used lightly in between sharpening on stones. Do not use a diamond or rough steel – we recommend a fine ceramic steel.
- DO NOT use a pull through sharpener of any description.
- We highly recommend a protective layer of camellia oil on the exposed carbon steel edge after use. Apply after washing and drying.
- Any rust should be removed immediately so it doesn't spread. Use rust cleaner for light rust or rust eraser or fine grit sandpaper for heavier rust.
- Japanese knives are easier to chip than thicker European knives so think before you chop.
- Don't cut directly on hard surfaces such as a benchtop; stainless steel sink; plate or chopping boards made from glass, ceramic, bamboo, corian and other hard substances. An endgrain chopping board or soft plastic chopping board is best.
- 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).
- Store knives in the original box, a wooden sheath (saya) or on a knife magnet or knife block. Don't put a plastic or leather sheath on the blade as it will rust if any moisture is left on the knife.
- Don't let your damp blade rest against dissimilar metals for a period of time as it may encourage Galvanic corrosion.