How to take care of a cooking knife?
The materials I use for cooking knives are not rust resistant (they have a high content of carbon). These materials provide higher quality and prolongs knife sharpness (meaning it won't need sharpening for quite some time). But on the other hand it can rust, if you don't handle it with care.
With proper care the knife will serve exceptionally well for a lifetime and longer. It has to be kept clean and dry and restored to that condition as soon as possible after use. To protect the blade from serious corrosion, coat it with a thin layer of mineral oil. The knife will develop a gray blue patina over time, don't panic 🙂 Actually, a healthy patina protects your knife from rust.
Why order this knife?
High quality and sustainability
- Makes cooking a whole lot more fun 🙂
Holds its sharpness and if needed
- Big variety of natural wooden handles.
- Overall Length
- Blade Length
- Blade Height
- Blade Thickness
- Price Range
- approx. 320 – 340 mm
- approx. 190 – 210 mm
- approx. 30 – 35 mm
- approx. 1 – 2 mm
O2 (AISI), 90MnCrV8 (DIN)
- 180 – 220 €
- Sold (available on demand)