Care Instructions

Stainless Steel Care Instructions;

Stainless* steel: VG1, VG10, AUS8, AUS10, SG2(R2), ZDP189, HAP40, Silver 3

Recommended to:

  • Wash and dry knife after use (Store knives when dry)
  • Preferred to be sharpened with whetstones

Not Recommended to:

  • use a dishwasher
  • attempt to cut through bones/frozen foods

 

Carbon Steel Care Instructions;

Carbon Steel: White No. 1. No.2 steel, Blue No.1. No.2, Super steel


Recommended to:

  • Wipe blade frequently while in use (especially when working with acidic foods)
  • Wash and dry knife immediately after use as carbon steel RUSTS easily.
  • Do not store knives until completely dry
  • Apply a thin layer of camellia oil (when storing for long periods)
  • Sharpen with Japanese whetstones

Not Recommended to:

  • use a honing steel/sharpening rod
  • use a dishwasher
  • attempt to cut frozen foods
  • attempt to cut through bone
  • apply any bending force to the blade
  • use knife on a hard surfaces (marble, granite, etc)
  • Note: Blade may eventually develop a natural patina

 

We use the term "stainless" and "carbon" to simplify the grouping of steel types. All knives we carry could be classified as "high carbon" as the common definition of "high carbon" steel refers to a steel with more than 0.8% of carbon content.

What makes a steel "stainless" is  a chromium content of more than 13%. Adding this amount of chromium creates a protective layer on the steel's surface that keeps the carbon from oxidizing. Thus, the stainless steels we carry should really be referred to as "high carbon stain resistant steel" because they have both a carbon content of more than 0.8% and a chromium content of 13+%. This is a bit too long to use, so we chose to simplify things a little and use the term "stainless".

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