Creek Cutler knives are hand crafted from high quality materials and robust methods of manufacture to ensure quality. However, to keep your knife in good condition it will need caring for.
CARING FOR YOUR KNIFE
Blade - Carbon steel knives tarnish over time, but if cared for this will cause no problem.
A 'Patina' will develop on the blade from contact with oils, moisture and food acids. This is a thin surface film caused by oxidisation and other chemical processes and will provide a protective covering to the material beneath. A patina can be forced or left to develop naturally. The patina will give the carbon steel blade unique character.
It is hard to keep the blade as shiny as the day it was bought, but frequent drying and occasional oiling with any food oil helps.
If a shiny surface is desired again, a light rub with 1000 grit emery paper and then metal polish will restore the original finish. If the blade develops any rust after being left wet, it can be removed with a scouring pad.
Do not cut onto ceramics or glass - these will blunt your knife.
Handle - If unprotected, the wooden handle can be affected by water which can make it swell and crack. It has been impregnated with oil to protect it from this, however over time the oil will need re-applying.
A light coat of boiled linseed oil every few months / or when the wood looks dry, will protect from water damage.
Avoid leaving your knife submerged in dish water. Dry with a towel after cleaning.
Never put your knife in the dishwasher!
SHARPENING YOUR KNIFE
Depending on bluntness, a knife can require up to 3 sharpening processes:
GRINDING WITH A WHETSTONE
Required rarely. Grinding removes material from the blade giving a fresh bevel when blunt.
HONING WITH A SHARPENING STEEL
Required often. Sharpening steels re-align the cutting edge/burr after curling over. They remove little to no material. Steeling often will reduce the frequency of re-grinds. 5 to 10 strokes on a steel after use will maintain performance.
Creek Cutler recommend and supply steels for general use (Fine cut 3).
STROPPING WITH A LEATHER STRAP
Optional and not vital for kitchen knives but this can make a sharp edge last longer. Stropping fine tunes by re-aligning the burr and polishing out minute imperfections. A flexible leather strip with fine abrasive compound achieves a razor finish.