Cleaning & Drying
Stainless Steel Knives: Hand-wash stainless steel knives with mild dish soap and warm water immediately after use. Gently scrub the blade and handle with a soft sponge or cloth to remove food residue. Avoid harsh detergents.
High-Carbon Steel Knives: Similar stainless steel, hand-wash high-carbon steel knives with mild soap and warm water. Due to their higher carbon content, dry them promptly to prevent rust.
Drying & Avoiding Corrosion
Prompt Drying: After washing, dry both types of knives thoroughly with a clean, dry cloth. Moisture can lead to discoloration and corrosion over time.
Acidic Foods: Be cautious when slicing acidic foods on both stainless and high-carbon steel knives. Acid can react with the steel and affect its appearance. Clean the knives promptly after use.
Storage Tips
Stainless Steel Knives: Store stainless steel knives in a knife block, magnetic strip, or blade guards. To avoid nicks and scratches, prevent contact with other utensils.
High-Carbon Steel Knives: Store high-carbon steel knives in a cool, dry place. When not in use, apply a thin layer of food-safe mineral oil to the blade to help prevent rust.
Maintenance & Honing
Stainless Steel Knives: Regular honing using a honing rod helps maintain the edge. When the blade becomes dull, professional sharpening may be needed.
High-Carbon Steel Knives: High-carbon steel knives develop a patina over time. This is normal and adds character. Regular honing and professional sharpening are essential.
Remember, high-carbon steel knives require a bit more attention due to their tendency to rust. Embrace each knife's unique qualities and give them the care they deserve. If you’re unsure about the care routine, don’t hesitate to reach out to our customer support team for guidance.
By following these care instructions, you’ll ensure that your Uinta stainless steel and high-carbon steel knives remain reliable and cherished tools in your kitchen and outdoors.