My Knives.
The main material for my knives is recycled carbon steel. The extraction and processing of iron ore for new steel is very destructive to the natural environment, and because of this it is very important for me that I do not contribute to the harm caused to Mother Nature. To achieve this I have chosen the path of the lowest environmental impact available: recycling. The steel I use comes entirely from old agricultural machinery, like saw blades, leaf springs, bearings, etc, even if this increases the time and effort I need to put into my blades to achieve the quality of finish I require.
Carbon Steel Knives:
Stainless steel knives are the most popular knives available, but, for professional chefs, demanding a high quality knife there is only one option, a carbon steel knife.
Carbon steel knives are easier to sharpen, hold a fine edge better and are much easier and more pleasant to use. There is one more very important feature of carbon steel knife - they oxidise. Over time and usage the knife is subjected to acids and fats, juices from vegetables and meats that results in a knife covered in a beautiful, unique, noble patina of various shades. These shades vary from navy blue to almost pink, providing a finish that experts and lovers of these knives admire. A well-maintained, beautifully patinated carbon steel knife is immediately recognized among professional chefs, connoisseurs and lovers of knives gaining its owner respect, recognition and pride, something that a stainless steel knife will never give you.
Care about Carbon Steel Knives:
-Carbon steel is prone to rusting, to maintain a good finish on your knife wash and dry it immediately after use.
-Never wash carbon steel knives in the dishwasher!
-Wipe your knife as often as possible while working with it, it is imperative to clean and dry it thoroughly after work.
-Since my carbon steel knives have a higher hardness than popular stainless steel knives, their edge is susceptible to chipping. Never try to tighten screws with them, or chop bones, unless it’s a cleaver.
-Always store carbon steel knives in an absolutely dry place. After washing and thoroughly drying, it is good to wipe the entire knife, together with the handle, with oil.
-Working with acidic foods, like lemons, onions or tomatoes will start a patination process on your blade. Stains and discoloration will appear, this is a good thing. This is a natural process that provides a beautiful protective coating to the blade, meaning it is no longer so prone to immediate rusting, but, the knife will still rust so proper care for your high carbon steel knife is essential.
Sharpening:
-To stay sharp, like every knife, a carbon steel knife needs to be honed occasionally. Blade thinning is not needed more than two or three times a year. For sharpening, it is best to use a good quality whetstone. If you are not familiar with professional knife sharpening, especially single bevel knives it is better to commission this work from a professional knife sharpener or contact me.