Accessories & Essentials > Knives, Sharpeners, Cutting Boards & Mats

Tutorial for the care and maintenance of HC Knives

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Big Bear:
Good and informative presentation from a couple youngsters making custom knives.

https://www.youtube.com/watch?v=C00sipUzRSc

Canadian John:

  It has been a long time Big Bear.  Good to hear from you!

 The video is a good one.  First take "youngsters". Looks are deceiving.

 Very good info indeed.  I did note the inverted box of Band Aids in the background, left side. Wonder why?

  I grew up with carbon steel knives with wood handles. No dishwashers @ that time. My mother told me to quickly wash (no soaking) rinse &  immediately DRY them. I was also responsible for

 sharpening. Oil stones were it.

 The care of wood handles in particular carries on to this day.

 As for a true carbon steel blade: simply one of if not the best.

 

pmillen:

--- Quote from: Canadian John on June 18, 2023, 08:13:21 AM ---As for a true carbon steel blade: simply one of if not the best.

--- End quote ---

In the right hands and for the right job, I agree, John.  Slaughterhouse knives, meat cutters' knives and most knives used in a production process are carbon steel.  They require regular steeling (honing) because they don't hold an edge as well as a premium stainless steel blade such as S30V, S35VN or X50CrMoV15, but they aren't as brittle as SS blades so they resist chipping.

Conscientious users who will steel them a few times while they'e in use and will treat them with care when washing and storing will learn to love their CS blades as I love my old Chicago Cutlery Butcher Knife.



EDIT:  Added photograph.

Canadian John:

 That's a true prize Paul! 

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