Care for your knife for a long life
To ensure the longest possible usage of your Forge To Table knife, here are some tips and tricks!
When your blade arrives, you might notice it is slightly oily. For transportation, we rub the knives in food safe mineral oil to lock out any air that could oxidize the Kurochi Carbon finish. Please wash before first use.
It is unnecessary to oil your knife at home; however, you may want to oil the blade and handle if it will be unused for a long period of time and you live in a humid climate. Keep in mind, the knife will patina over time as some of the protective layer wears off and that is totally normal.
"Oh No! I left my knife in a wet sink and my knife rusted! What do I do?!"
Fear not! Rusting and oxidation can happen if you accidentally soak the blade too long in the sink or leave it on a wet cutting board. The solution is simple. Using soap or Bartenders Friend™, scrub the knife with a rough sponge until the tarnish comes away. Wash once with the soft side of your sponge, dry promptly, and you're ready to continue your knife work.
"How do I keep my knife sharp?"
Well, there are quite a few options! Of course, you could take your knives to a local knife sharpening business. But, because VG10 is of a slightly different structure than standard stainless steel, it is very easy to sharpen at home.
Using either the Forge To Table Sharpening System or even a simple pull through sharpener, your Forge To Table blade will be cutting like new before you know it. Our friend Chef Taku at Outdoor Chef Life has a wonderful tutorial on how to sharpen your blade using a whetstone.
Order your stone now and save $5 with the code "SHARPENING".
We've found that on average, you can sharpen a VG10 blade faster than a German stainless blade on a whetstone.
So, you've got an electric sharpener you say? Well, while it will remove more steel than a whetstone, they're another solid option to sharpen an FTT blade.