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Knife Care Instruction

How to maintain kitchen knives

 

 

Stainless steel knives are quite easy to maintain. Simply wash with soapy water, rinse well and dry with a cloth. Do not forget to wipe around its handle especially a knife with no bolster. Even though your knife is rust resistant, do not leave it wet.

 

 

Carbon steel knives are generally easy to sharpen and can be very VERY sharp, however, they could rust under humid conditions. To keep your carbon steel knife in good condition, wash with detergent (don’t forget to wash the handle), rinse well, and dry with a dry cloth or a kitchen paper immediately after use. Dry completely before storing.

Rinsing with hot water after washing helps to dry the knife properly.

 

When you don’t use your knife for long time, apply oil thinly and wrap with newspaper, then keep it in a dry place. If your knife came with a paper sheath, then use the paper sheath.

 

Due to the nature of carbon steel, carbon steel knives will tarnish and form a patina. This is completely normal and no need to worry. The patina helps protect the blade from rust.

If you want to remove any colour that forms on the blade, polish the coloured area using a kitchen cleanser (like Jif).

 

If the blade rusts, use a kitchen cleanser (like Jif) or a rust remover to remove the rust. When the rust is on the cutting edge of the blade, use a knife sharpener after polishing.

 

To avoid chips on the blade, do not use your knife for hard materials such as bones and frozen products, also do not use on hard surfaces such as a benchtop and chopping boards made of glass or stone.

 

Do not place knives near fire or hot stove top as its heat may weaken the steel (Yakimodoshi).

 

DO NOT WASH ANY KNIFE IN THE DISHWASHER. The aggressive cleaning agents used in dishwashers will make knives dull, and using dishwashers could cause water to penetrate the handle and damage it.