Owning a high-end culinary knife does not need to be daunting, yet we encounter many people who feel this way. “How do I take care of it? I’d probably damage it!” is a common refrain.
Take a moment to reflect on the beautiful journeys in your life which started off intimidating. Lacking instructions can leave us feeling ill-qualified to move forward into uncharted territory, however many times taking the plunge can be so rewarding! Trust us when we say that owning a “real” knife is certainly no different. And the rewarding experience of knowing what food preparation should feel like is certainly worth it!
Here are those instructions for owning a high-end piece of culinary art. With the right knowledge and a few simple tools, keeping your knife beautiful and in top operating condition is not that hard. You’ll be an expert in no time!
Proper usage
· Proper Knife Applications - Knives are for cutting thawed meat, fruits/vegetables and the like. They are not cleavers and, as such, should not be used on hard items. Cutting bone, frozen meats, or nuts, for example, are not intended application of normal knives. Likewise, using a knife for any functions it has not been designed for (such as prying) or any use which places undue strain on the blade (a knife is not a screwdriver!) will certainly damage the blade.
· Proper Cutting Surfaces - Wooden cutting surfaces are recommended, polyethylene boards are a good second option. Other surfaces such glass or metal will reduce the working life of your knife edge.
Cleaning
· Cleaning the Blade - Carbon steel is an organic material and the steel will rust if left dirty and/or wet. Even in the “Stainless San Mai” products, there is typically a high-carbon core. It is important to hand-rinse the blade following each use, using a mild detergent only if necessary to remove.all residue, then immediately dry the knife completely. This is a surprisingly easy habit to get into once you train yourself that these natural materials are not dishwasher safe!
· Cleaning the Handle - Handles should only be cleaned using a soft dry cloth. The handle will understandably have contact with water during normal use and can be rinsed off if soiled, but only mild soaps or detergents should be used on the handle. Do not submerge in water.
· No Dishwashers! - Stated above, but bears repeating: Haburn Knives are not dishwasher safe! Both the detergents and high temperatures are caustic environments to these natural materials.
Storage
· Store in a dry place - You may store your completely dry knife in a dry area, such as in a drawer, knife block, or on a magnetic knife rack, or even the zippered case it arrives in! It is best not to store the knife inside of a tight sheath or blade cover for long periods, especially high carbon blades, as this may lend to rusting over time. Do not allow extended exposure to sun, ultraviolet light, or high heat as these can deteriorate wood as well as the adhesives within the knife.
· Finishes & Coatings - If the knife is to be stored for long periods, put a light coat of food grade mineral oil on the steel. This should prevent any surface rust from showing its nasty face. Carbon steel will also develop a natural “patina” (a tarnished look on the blade's surface caused by exposure to anything acidic during use, providing a protective coating to the blade) which over time which will aid against rust. This is normal.
Taking a few read-throughs of the above as you get started on your ownership journey will make you an expert on basic knife care in no time!