We are currently not accepting new expedited orders until further notice. Delays are due to high order volume and shortage of staff. Order processing and shipping confirmation emails will be delayed for 2-3 weeks from the time you placed your order.
Rusting is inevitable for carbon steel knives but you can prolong the process
1. Sharpen your knife frequently! Using a high grit stone to polish your knife will smooth out the rough marks and leave less surface area for oxidization.
2. Make sure you clean your knife thoroughly after use. Any dirt or grime on your blade will make it rust more easily.
3. Wipe off all moisture and keep dry.
4. If you don’t use your knife every day and need to store it, lightly lubricate it with a plant-based oil after thorough drying. Tsubaki flower oil is commonly used but vegetable oil will work just fine. Wrap with newspaper and store in a dry area.
No steel is 100% stainless
1. Just because your knife is made with stainless steel, it doesn’t mean it won’t rust.
2. Be sure to wash your knife after use (never use a dishwasher). Using a cleanser is the best way to get rid of dirt and small particles of food that will encourage rusting.
3. Dry your knife immediately after washing.
Don’t be afraid of rust
1. Don’t be afraid to buy a carbon steel knife because it rusts more easily than a stain-resistant knife.
2. Rust on the surface can easily be erased using a rust remover.
The type of cutting board you use has a significant impact on your knife durability. Even more so than the food you cut. Certain types of cutting boards made with materials such as glass and acrylic, are hard hence will dull your knife much faster than a cutting board made with softer materials such as polyethylene and polypropylene.