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CARING FOR YOUR HAND FORGED KNIFE


By Curtis Wright • September 03, 2020 • 1 min read

Knife Maintenance 

When you work with a high-quality knife, you're handling a tool that requires a certain level of care. Maintaining your knives allows you to get the most out of their expert design. 

Below is a video if you are more of a visual learner. Remember, treat your knife well and it will serve you for life...

How To Care for your Cooking Guild knife from The Cooking Guild on Vimeo.

 

 

Here are a few basic ways to maintain your knife:

  • These knives are high carbon steel that is prone to rust. All of our non-stainless knives must be hand-washed and dried immediately, and coated with a small amount of cooking oil to prevent any rusting. 
  • Always try to keep the blade dry, This means if you are cutting wet foods its always good practice to wipe the blade dry rather than leaving the juice to react with the metal. This can happen quicker than you think with acidic foods and will leave a stain. 
  • Above is the only downside to owning a high carbon steel knife, but this allows for extremely sharp and high retention blade edges, which are very easy to sharpen back to that screamingly sharp edge. 
  • Avoid putting your knife in the dishwasher or leaving it in the sink. Once you're done using your knife, wash it with mild soap and dry it with a non-abrasive towel.
     
  • Do not store your knife in a drawer with your other utensils, as this can cause the blade to become scratched and damaged. Instead, store it on a magnetic knife rack or in a block. Anyways these knives are way to gorgeous to be locked away for all to see. 
     
  • Do not wait until your knife is dull to sharpen it. A dull knife will take more effort to sharpen, and it becomes more difficult to maintain.
     
  • Always use a cutting board, and be mindful of its materials. A marble cutting board may be too harsh for your knife. Instead, opt for a plastic or wood board.
     
  • Keep your knife away from the sun to avoid discoloration on the handle.