Please feel free to email me with any questions on the care and maintenance of your blade. NEVER put into a fire, onto a hot plate or in contact with any other heat source.Do remember to clean and oil the handle as well as the blade.Don’t cut on a glass, stone or steel surface, do use wood or plastic.Don’t use a knife as a lever, hammer, shovel, screwdriver etc.Do use the knife for the purpose it was made for.It also doubles as a fake kasumi maker, especially if you dip it in. Do keep it stored correctly and responsibly A medium fine rust eraser - A great way to keep rust away from pots, pans and knives.Don’t leave a knife soaking in a sink full of water.Start with a 400 grit and work up to an 800 and finish with a fine abrasive metal polish e.g. PuGez Knife Oil Rust Eraser Kit, Extra large Rust Eraser, Sword Oil Knife Maintenance Oil (3.4 oz) for Carbon Steel Knives, Protection Lubricant Knife Care Cleaning Set, Blade Oil for Knives 4. If you do get rust spots, light ones can be scrubbed away with steel wool, more severe can be removed using wet and dry emery paper. Some oil can be poured into your sheath or knife block, and then poured out again, creating a water repellent environment to store your knife in. For other knives, light machine oil like that used for sharpening is suitable, or any of the above listed cooking oils. For culinary knives, olive, vegetable, canola or sunflower oil is fine. Sandflex Super Eraser Fine Item : 32747Yellow Average Customer Rating: (5 out of 5 based on 2 reviews) Read Reviews Write a Review Our Price: 7. To prevent this, keep your knife as clean and dry as possible after use, and apply a light coating of oil periodically. The only down side to high carbon steel is that it will rust if you do not take care of it. This is if you are using it on a daily basis. Used properly your knife should only have to be put on a sharpening stone once a month and on a sharpening steel once a week. High carbon steel is a tough and long lasting steel and will keep an edge for much longer than stainless steel. We do sell a super eraser which is a diamond impregnated rubber which will erase some marks to a certain extent, but there will always be a patina visible. To speed up the process and have a uniform colour, rub the blade with a cut onion half. This is what most European knives are like, what is known as black steel. You can polish it back to a high shine finish again, (using a grinder or polisher) but it is unnecessary for the performance of the knife, it is purely cosmetic. Some foods, like lemon and onion will mark it instantly due to the acidic nature of them. This is normal, there is nothing unhygienic about it, it is just the nature of the steel. No matter how well you take care of your knife it will turn a dull grey colour over time, it will mark and not stay shiny. You can wash it by hand if need be, but do not leave water on it, so no soaking in a sink of dishes and don’t leave it to air dry on a draining rack. We recommend to not wash it, merely wipe it over as soon as you have finished using it and put it away. Do not use CLR on galvanized metal, as it may cause spotting on the zinc coating of the blade.If you have bought a knife from us, it will be made of high carbon steel not stainless steel.Do not mix CLR with other household cleaners, as this may cause a dangerous reaction.Clean your knife in a well-ventilated area, and use gloves when handling CLR. If stains persist, use CLR at full strength (not diluted with water), and rinse right away with cold water.Do not soak the blade in CLR for any longer than two minutes, as this may damage the metal. ![]() ![]() Sign in Create an account Welcome, Sign in or Create an account. ![]() Best selection of knives and cutlery products.
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