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Parenteau cutter - Cook knife - 20cm blade

Hand -forged cook knife
20 cm blade and wooden handle
Support included

This knife is made of superior quality o1 steel with a < /p>

high hardness of 62-63 HRC (excellent sustainability and conservation of the cutting edge)

thanks to a thermal treatment process and Quick cooling (caliber), the blade acquires great hardness and durability.

Each of our blades is handcrafted with the greatest care.
If you cut acidic foods: onions, lemons, limes, etc ... Your blade will develop a patina (blackened blade). This is normal because it is steel that protects itself against the acidity of food and oxidation.
Carbon steel is much more efficient and durable than stainless steel, on the other hand, it is imperative to dry the knife well after each use.

maintains
hand wash with a sponge (so as not to damage the patina)
dry well after use
never cut bone or products Congélé
always cut on a wooden or pastic board, and not scratch with the edge
sharpened by hand on a 600+ granulometry stone (grit). Shake Vec a ceramic rod or a 1000+ stone (grit)
Apply oil on the handle and the blade on the occasion (mineral, vegetable, canola, etc.)

sharpe or sharpen?


it depends on the wear of your knife, if he lost any its cutting edge due to frequent use or if it is really blurred. The knives who lost their edge affects the rifle. For blunt knives, use a sharpening stone.

Hand -forged cook knife
20 cm blade and wooden handle
Support included

This knife is made of superior quality o1 steel with a < /p>

high hardness of 62-63 HRC (excellent sustainability and conservation of the cutting edge)

thanks to a thermal treatment process and Quick cooling (caliber), the blade acquires great hardness and durability.

Each of our blades is handcrafted with the greatest care.
If you cut acidic foods: onions, lemons, limes, etc ... Your blade will develop a patina (blackened blade). This is normal because it is steel that protects itself against the acidity of food and oxidation.
Carbon steel is much more efficient and durable than stainless steel, on the other hand, it is imperative to dry the knife well after each use.

maintains
hand wash with a sponge (so as not to damage the patina)
dry well after use
never cut bone or products Congélé
always cut on a wooden or pastic board, and not scratch with the edge
sharpened by hand on a 600+ granulometry stone (grit). Shake Vec a ceramic rod or a 1000+ stone (grit)
Apply oil on the handle and the blade on the occasion (mineral, vegetable, canola, etc.)

sharpe or sharpen?


it depends on the wear of your knife, if he lost any its cutting edge due to frequent use or if it is really blurred. The knives who lost their edge affects the rifle. For blunt knives, use a sharpening stone.

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