Handcrafted in Waiuku, New Zealand with sustainable materials, they’re affordable, stylish, and designed to last. Follow this care guide by the team at Nůž to keep your knives in their best shape.
UNDERSTANDING CARBON STEEL
- Carbon steel knives have a higher wear resistance, greater strength and a better edge-holding ability compared with stainless steel knives. These properties come at a price; a lower corrosion resistance.
- With use and time, your knife will develop patina. The patina is a natural protective layer on carbon steel that protects the blade from further oxidation (or corrosion). The patina should not be confused with rust as the former protects the blade, while the latter causes corrosion.
- You can recognise patina by its characteristic colours: first golden yellow, that changes to deep blue which then transforms to purple and then finally grey over time. If you notice red dots, this is rust and should be removed.
CLEANING & NORMAL USE
- Use a wooden chopping board, over a plastic one.
- Hand wash your knife in warm soapy water and dry thoroughly.
- Never put your Nuz knife in the dishwasher.
- Lay the blade flat on a chopping board and use a Scotch-Brite scouring pad to gently clean away any surface rust that develops.
- Oil the blade with a small amount of olive, vegetable or mineral oil occasionally to build a protective layer against rust.
- Store in the protective cover supplied with your Nuz knife.
- Store in a knife block or magnetic wall strip.
- We recommend the use of a diamond sharpener or oilstone occasionally.
- Never use a pull through knife sharpener - this will destroy the cutting edge.
- Test the sharpness of your Nuz knife by slicing through a sheet of paper - a sharp blade will not catch or rip the paper.
Shop Nůž Knives here.