In the course of time, this steel will oxidise and take on a greyish patina. Its advantage is that it can be easily sharpened, which is important when choosing a day-to-day knife. Be careful: it is more demanding to maintain carbon steels than stainless steels.
It is compulsory to clean the blade after using it. It can be cleaned under water but it needs to be dried immediately after, and put away from humidity. If you do not use your knife frequently, remember to oil the blade before putting the knife in a dry place.
Ram’s horn is first of all plunged into a bath of hot oil before being straightened in a vice. After this step, the horn is ready to be cut to fit the shape of the handles of our knives. It is a living material, with nuanced colours that go from blond to jet black. We use the external part of the horn; it has natural bumps, which enhances the unique dimension of these handles. To maintain this horn, it is crucial not to plunge it into water, and oil it once or twice a year with olive or camellia oil.
Carbon steel kitchen knife, total length 26 centimeters, dimensions ideal for cutting vegetables, small pieces of meat or cold cuts. Kitchen knives are made of carbon steel, this one will, over time, oxidize. It has the advantage of being on the alert very easily, which means that you always have a knife ready to provide the best service. These knives are cutting knives, they should not be used for other purposes.
Ceccaldi knives have a lifetime guarantee. However, to take advantage of this guarantee, you need to follow the maintenance tips below, and of course never put the knives in the dishwasher.
