Carbon Blades

My custom knives are made of traditional carbon tool steel and require more care than a stainless steel knife. It is important to wash and hand-dry thoroughly after each use.

As your knife is exposed to different elements, the steel will oxidize naturally. The result is a one-of-a-kind grey/dark blue coloration on the blade--this is the uniqueness of owning a carbon blade. Overtime this patina will slow and act as a protective layer against rusting and discoloration.

Tip: Many sushi chefs keep a moist towel next to their cutting board to wipe the blade in between foods (especially high acidic foods).

Rust Spots

If water is left on the blade it may cause small rust spots. This can be remedied with a soft green Scotch-Brite pad and a little soap. WARNING: this can leave tiny scratches on the steel. Place the blade on a flat surface to avoid injuries to you or the knife. Apply a small quantity of soap on the Scotch-Brite pad, along with a little water. Gently scrub the blade; rinse and hand-dry when finished.

Or, Sur La Table sells a Carbon Care Kit for $29.95 that includes an abrasive rubberized stone to remove stains and rust from your blade. The kit includes the rust eraser, a bottle of Camille oil and a cotton cloth. Note: If you're having trouble finding this item, give us a call and we'll help you.

Wood Handles

Real wood handles also require a bit more attention. To keep your wood handle in good shape for many years and prevent dryness or cracking, I recommend Tried and True Danish Oil. This product is 100% food safe, as it is made from polymerized linseed oil without any heavy metals or petroleum products added. Email us to purchase a 3oz bottle.

Apply a small quantity with a paper towel, and let it soak into the wood for 20 minutes before wiping off the excess. Allow to dry completely before storing.

Washing

I highly recommend washing gently with a mild soap and thoroughly drying your knife by hand after each use. It prevents rust spots on the blade and cracking of the wood handles.

No Dishwasher. It will harm the blade and cause the handle to crack. It also poses potential harm to other members of your household.

Cutting Surfaces

Always cut on a board made of wood or soft plastic. Other surfaces, such as marble, metal, glass, and even some hard plastic surfaces can dull the knife's edges.

Storage

To protect the blade, keep your knife in a universal knife block, on a magnetic bar, or in a plastic edge guard.

Sharpening

Routine maintenance is essential for a high efficiency knife. Part of the pleasure of this knife is that the edge comes back so easily. It's important to start maintenance when it's new, using a sharpening hone for alignment and a stone to sharpen.

Sharpening is simple, fun and the knowledge is free. Click here for techniques and step-by-step videos.

Reconditioning

Reconditioning services are available exclusively for owners of custom Kramer knives.

Click here to email the shop for a reconditioning form.

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