Some things you may want to know
Blade care
You wouldn’t drive a car for years and never change your oil or rotate the tires right? Then why consistently use a knife and not take care of it? the types of steel I use to make knives are all carbon steels no stainless. Whether a finely sharpened Gyuto or a rugged hunter they’ll require a bit more maintenance to stay in peak shape, and here’s a few tips on how.
when cleaning your knives simply use warm soapy water and make sure to dry them immediately, any moisture left on carbon steel can easily cause them to rust.
over time a patina will develop covering the blade and help to protect it from rust. until then, and even after, use a light coat of oil to protect your knives. I like to use a mineral oil and bee’s wax mixture. it’s easy to find and food grade, meaning its made for culinary tools but great for any type of knife.
steel isn’t the only part of a knife that needs to be looked after, the handle also needs a little TLC. micarta is extremely durable and weather resistant but wood is a bit different. Use the same mineral oil mix for the blade and then buff on some solid bees wax which does an excellent job of sealing and water proofing wood.
these next tips are mainly for kitchen knives but can apply to other knives as well.
Cutting on very hard surfaces such as granite or glass cutting boards can quickly dull your knife, avoid that and use a wooden cutting board.
Never put your knives in the dishwasher, the harsh detergents and other utensils can damage the blade, the finish and the handle.
Contact me
Mike at:
Blacklitesales@outlook.com
OR
Blacklite Knives on instagram
OR