Use & Care

Here we would like to give you some care tips for the knives.

Cleaning

Since carbon steel blades are not rustproof, they should be washed off by hand after each use without detergent and dried immediately. Under no circumstances should the knives be put in the dishwasher! The blade and the wooden handle can be damaged and you will not be able to enjoy your knives for long.

After a few weeks of use, a natural, superficial discoloration forms on the blade, the patina. It protects the blade and gives it a unique character. If the knife is not used for a long time, we recommend that you put a little vegetable oil on the blade.
 
We also recommend cleaning by hand for our stainless steel knives. Kitchen knives have no place in the dishwasher.

Sharpening

 
To keep your knives sharp for a long time, we will show you some sharpening methods in this section. For our carbon knives, we recommend grinding with a ceramic whetstone with a grain size of 800 to 1200. The higher the grain, the finer the cut. Alternatively, you can sharpen the knives on a ceramic plate or rice bowl. This method is quite popular in Viet Nam.

With grindstone

 
Most sharpening stones need to be soaked in water before use. However, the whetstones are not a variation of “wet”. “Whet” is actually an old word for “sash”
 
Step 1: Immerse the grindstone in water for 5 minutes.
 
Step 2: Hold the knife at an angle of about 15 degrees against the whetstone and slowly pull each side of the knife against it a few times. The angle should remain unchanged.
 
Step 3: Repeat the process until the desired sharpness is achieved. As a rule, 15 to 20 moves per side are sufficient.

With sharpening stick

A stainless steel knife sharpener is recommended for our stainless steel blades, ceramic sharpeners are best for carbon blades.
 
The steel rod doesn’t actually sharpen the knife, it just aligns the edge of the blade to allow for smoother, safer cuts. Use honing steel weekly to keep the knife edge perfectly straight. Again, hold the knife at an angle of about 20 degrees against the sharpening stick and alternately pull the sides of the blade from top to bottom.
 
Step 1: Hold the sharpening stick vertically.
 
Step 2: Press the underside of the knife blade against the sharpening steel and pull the knife down and toward you at an angle of 15-20 degrees.
 
Step 3: follow through the tip of the blade.