Carbon steel oxidizes if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil). Carbon steel knives are very easy to sharpen on a water wheel sharpener, diamond steel, or a 1000 grit whetstone.
All knives come with one free sharpening. Avoid using on frozen foods and on bones.
*Engraving samples
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