Copyright © 2003-2011
Keep the blades dry and wipe
fingerprints and moisture off, after use, with a soft all cotton
cloth or chamois. This is particularly important with blades of
high carbon steel. Tarnishing
is a normal property of carbon steel
and cannot be avoided.
This normal oxidation or tarnish actually helps protect the knife
from rust and will have blue gray tones, rather than rust red
Applying a couple of drops of any
quality oil or silicon treatment to the blade with a soft all
cotton cloth will provide excellent protection. A good wax is also
Check your knives often for possible
trouble spots. If you
see tarnish or oxidation develop with reddish tones, this is the
start of rust and should be cleaned as quickly as possible.
If any stains appear, try removing
the stain or tarnish with a standard metal cleaner or polish.
Blades of most stainless steels used in knives are not rustproof
but are rust or stain resistance. Therefore stainless steel
blades should still be kept clean and wiped dry after use,
especially many of the new high carbon stainless steels like
ATS-34, and CMP-T440V.
knives require special care.
Always cut with the edge moving
away from you. Knives can have sharp razor edges so handle all
knives with care and respect. Do not use for throwing unless
specifically produced for that purpose.
If you carry a pocket knife in
your pocket with coins or keys you will scratch the handle and
The same is true if you put all your knives in a cardboard box
stacked one atop the other, they will all get scratched, which
reduces their value.
- When not in use, store knives
and leather sheaths separately because leather
does absorb moisture and can rust your blade. Tanning salts and acids present in
the leather can rust or tarnish steel. Keep leather sheaths limber
with leather preservative or mink oil. What
is green verdigris?
- Folding knives require special
care. Keep the locking device on folding models clean and free of
from debris. An occasional drop of light oil at each joint will
assure smooth blade action in opening and closing. Each blade
should click open smoothly and snap shut. This opening and closing
is what the old timers called "Walks and Talks" well.
- Keep knives sharp. A
sharp knife is safer to use. A sharp knife
requires minimal effort to cut and therefore has less a chance of
slipping. The secret of
proper sharpening is to do it regularly. Use an sharpening steel,
or other mechanism frequently. If you have difficulty maintaining
an edge on knives, have them professionally sharpened.
- Never sharpen blades on a
power-driven grinding wheel, which can burn the temper from the
blade. This is the type of high-speed grinder found in many home
- Remember that knives are cutting
tools and blades are very sharp. Therefore, please exercise
caution when handling your knife. And, never use your knife as
chisel, pry bar, screwdriver or hammer. If your knife is a good
one then a chisel, pry bar, screwdriver or hammer will cost less
than a knife replacement anyway. Do not pound on the back (spine) of
the blade. Keep sharp knives
well away from the reach of young children.
storage room should be
low in humidity and cool.
- Knife Collection Care: Remember
to take excellent care of your collection, as you are the curator
during your lifetime for future generations to enjoy. Moisture and
fingerprints are the prime villains to avoid. Check your collection
periodically and keep your knives in a dry location. A good rule
to follow is to make sure the room that you store your knives in is
comfortable for you to stay in, then it is more likely to be a good
storage place for your knives. The storage room should be low in
humidity and cool. Avoid areas with a
high relative humidity or a great shift in temperatures. (Relative humidity can be high in attics and basements, especially
if they are unheated or not insinuated. Moisture from condensation can
come into contact with your knives if they are stored in such
areas.) If you live where it is humid use silica gel or other
drying agent) to help keep your knives dry by
placing them in a strong plastic bag that has no holes and can be
closed tight. Use
desiccants for short-term storage only.
Make an asserted effort to wipe your knives at least once a month.
Your collection can lose value very quickly if you allow your knives
to deteriorate from lack of care and maintenance.
To clean or not to clean your vintage knives:
First, a word of caution: If you think your knife has significant
value, consult a professional. Many valuable objects (knives
included) are damaged
each year by people using the wrong preservation or cleaning
techniques. If you are going to clean your own knives, practice on
common knives until you get the hang of things.
Moisture and fingerprints are the
prime villains to avoid.
Kitchen Knife Care:
Good kitchen knives can be a major investment,
but if properly cared for they can last a lifetime. Cleaning knives after each use will keep them in the
best condition and promote food safety. Mild soapy water cleans
without damaging and washing
by hand only takes a minute and really takes care of your knives.
Never use a dishwasher for cleaning your good knives (kitchen or
other wise). Doing so could possibly remove the temper from the edge
and render the blade soft so it will not hold an edge. When cleaning
your knives make sure that the blades don’t touch or bump other
objects. The water jets in the dishwasher can
knock your knives into other hard objects.
Remember that the precision ground cutting edge may be damaged if it
strikes other cutlery, pots or pans.
use an appropriate cutting board
- Always use an appropriate cutting
board in the kitchen to get the most out of the sharpness of your
knives. Use an cutting board material easy to clean and that is
soft. We recommend natural wood or synthetic chopping boards like
soft polyethylene. Never use glass, ceramic, metal, marble or any
other hard surface as a cutting board as this can have an damaging
effect on your knives. When chopping foods that have a tough or waxy
exterior (such as bell peppers), chop with the waxy side down, as
the more tender inside flesh is easier on knife blades.
- Knives require a safe dry storage
place, and a knife block is perfect for storing knives. Knife blocks
will prevent injury and protect the blade from being damaged.
- Cross-contamination is a major
food-safety concern. Bacteria transferred from knives and work
surfaces, such as cutting boards, to other foods can lead to food
poisoning. Mild soapy water cleans and sanitizes if you wash your
hands, the cutting board and the knife. We advocate thorough and
consistent cleaning for knife care and food-safety!
Keep your wood cutting board clean and
oil as needed. Do not use vegetable oil as it will go
rancid. Use mineral oil or oil sold to be safe to protect and seal
your wood cutting board.
Bone and Stag
Bone comes from the shin bone of cows and stag
comes from the horn of deer. The best stag comes from the Sambar
deer from India and Pakistan.
What is the green stuff that gets on the
brass fittings on knife handles?
It is called green verdigris.
And what causes the green
stuff? --- It is caused from where the
leather has lain against the fittings over a period of time.
Fine tools contribute to fine
Quote from Alexander Calder
Copyright © 2003-2011
Cove Knife Emporium
All rights reserved.
Compliments of CutlersCove.com