HOW TO CARE AFTER USE
The most important thing in knife maintenance is to keep the knife from rusting.
Carbon steel knives are easy to rust, and stainless steel knives also can rust (although they are difficult to rust). Especially when you start using a new knife or when cutting acidic or salty foods, it is prone to rust.
To prevent rusting of the knife, wash it with detergent and sponge after use, wipe off the water with a towel and store.
KNIFE SHARPENING
After using the knife for a while, the cutting edge will be rounded and the sharpness will be reduced. Sharpen the knife regularly to maintain its sufficient function.
HOW TO REMOVE RUST AND STAIN
Before the rust becomes big and deep, remove it with a cleaner. You can use metal cleaner, metal polishing liquid or cream…etc.
Polish the kitchen knife with a small amount of cleaner on the sponge or towel.
Place the knife edge on a cutting board or newspaper, and be careful not to cut your fingers. If it’s less effective, try with wine cork instead of sponge.
NOTES – THINGS NOT TO DO
- Do not warm with the fire. Heat above 150 degrees may change the characteristic of steel and cause the cutting edge to lose its function.
- To not make the chips on the blade, do not cut frozen foods or bones. (In the case of frozen foods, it will be chipped due to the temperature difference.)
- Do not use dishwasher. It can cause rust and deterioration.
- Please do not use the kitchen knife for anything other than cooking.