Blade cares.

A well kept blade will serve you for several years. Some generic hints on blade cares.

A blade does not cut forever

Every time a blade cuts, it becomes more and more dull, no matter if it cuts meat or something hard. After a period of use, a blade requires sharpening. If a blade is kept sharp it will have a longer life. Once the blade is dull, it will be necessary to grind a lot of steel to sharpen it resulting in shortening the blade's life-span.

All blades are dangerous but dull blades are particularly treacherous and unreliable. They tend to slip and pierce and cut everything they find in their path. This is another reason why it is preferable keep them sharp.

The general test to know if a knife blade is sharp consists of cutting a ripe tomato, if the knife cuts the tomato skin without pressure, then it is sharp. Cutting paper is not good for the blade and it is less indicative of a good cutting edge.

Use and Abuse.

There are specific blades for specific works and it would be wise to use them only for that purpose. A fillet knife doesn't work well as a bush knife and a bush knife is not the best for cutting sushi. Using a specific blade is always the better solution (and a great reason to buy more blades)..

There are some jobs that are not for knives, such as, crowbar, screwdriver, wedge and others. Please, consider that this kind of (ab)use will destroy the blade. The proper tool is less expensive than a knife and more effective.

Carbon steel and stainless steel.

Both steels make great blades. The main difference between carbon and stainless steel is that the former rusts easily while the latter is very resistant to corrosion.

Carbon steel needs some extra care, and must be oiled when not in use. Pharmaceutical-grade silicon oil is one of the best and mineral oil is very good too. If none of these are available, olive oil is traditionally a good choice. Seed oils,although acceptable, are a less preferable choice because they have the tendency to leave residues on the blade.

Keeping the blade in a place where humidity is low (less than 60%) is the best way to prevent rust and prolong the life of all other non-steel parts such as wood, leather, copper, brass, etc.

Wrapping the blade in a wool rug is an old way of keeping it in a dry atmosphere. It is a good habit to inspect the blades every three months to oil them. Stainless steel is less demanding but it will benefit a lot from the same care.

Patina.

Blades are made to be used and use will change them. Time and sharpening will slowly modify the blade. The shining look will fade. Scratches will appear.

Don't worry - a blade is made to be used. Blade design is done to minimize the effects of these changes and to keep it working perfectly.

A knifemaker can polish and sharpen the blade but the patina left by use will remain and become part of the blade's beauty.

A well-used blade carries a story written by its owner and this increases its value.

Art work by Adrian Smith