Waterstones & Knife Care

 

Please read the following information regarding knife care:

Stainless Steel Knives

  • Hand wash with mild detergent and dry when using your knife for the first time
  • REMEMBER, your knife is sharp, and some knives are razor sharp, so handle with care
  • Keep your knife out of reach of children
  • Keep your knife away from bench or workstation edge to prevent any accidental cuts or dropping of knife onto the floor
  • After each use, hand wash your knife with mild detergent and dry completely
  • ALWAYS wash your knife immediately after cutting acidic foods such as tomato and fruit
  • NEVER wash your knife in a dishwasher as the excess heat and strong chemicals can damage your knife or handle and can even potentially cause accidental cuts
  • Even stainless steel knives can rust if not looked after properly – do not leave your knife wet, in water or worse, wet and in contact with another metal
  • Never cut frozen food products, bones or very hard materials as you can break or chip the blade – use cleavers for these
  • ONLY use wooden or plastic cutting boards when cutting
  • NEVER twist or jerk the blade when cutting hard products – ALWAYS cut straight through in a smooth motion
  • Store your knives in a knife block, knife magnet or knife bag as this will prolong the life of your most valuable tool in the kitchen

Carbon Steel Knives

  • Carbon Steel knives are prone to rust and tarnish so, in addition to the care instructions above (Stainless Steel Knives), wash and dry your knife completely after use
  • These knives will rust if stored in humid environments
  • If you’re not going to use your knife for a long period, coat the blades lightly with camellia oil – just as the Samurais did for centuries on their swords
  • To remove rust from a blade, use our rust remover

Carbon Steel knives by far have a sharper cutting edge and most people hesitate to buy a carbon steel knife because of rusting. If you follow the simple care and maintenance steps above, there is nothing more joyous than using a carbon steel knife with a keen cutting edge

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