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Caring For Your Knives

 

CARING FOR YOUR KNIVES All R. Murphy Company knives are manufactured from the highest quality cutlery steel and will provide long service if cared for properly. Whether stainless, high carbon or our new high carbon “STAY SHARP II” steel, they all should be treated with care. A few simple procedures will ensure you get the best from your knife. When they leave the factory, our blades are highly polished and “razor sharp”. A great deal of care and hand-crafting goes into each blade and handle. The stainless steel blades will maintain their appearance with lesser attention; the high carbon steel blades will maintain a sharper edge longer. Our new high carbon “STAY SHARP II” steel, with extended wear resistance, will maintain an edge the longest. Whether you choose the convenience of stainless or the performance of high carbon, please observe a few “DOs and DON’Ts”.

DISHWASHERS

CARBON STEEL

MISUSE

OIL

CUTTING BOARDS

SHARPNESS

DISHWASHERS - DON’T put your knives in the dishwasher! Dishwashing detergents and prolonged soaking are hard on blades and wooden handles. The wood tends to lose the oils that keep the handle from cracking, warping, splitting and shrinking; loosening the rivets and separating the scales (handle parts) from the blade’s tang (blade part covered by the handle). Extended periods in water may cause the blades to rust. Because of a dishwasher’s spray action and vibration, the knives will move during the washing cycle and any rubbing will dull the edge and mar the handle. Back to the top

CARBON STEEL - DO hand-wash your knives before using the first time and after food preparation, in hot water with a mild detergent instead of using the dishwasher. As soon as you are able, dry the blade and handle and store in a wooden bin or knife block or on a magnetic strip. There is no reason to be excessive, but when the blade is in contact with anything acidic, it is best to wipe dry as soon as it is convenient. When finished with preparation, wash, dry and store properly. With use, especially when in contact with acids (citrus, tomato, onion, etc.), a carbon blade will gray and blacken. While this appearance may not have the aesthetic appeal of stainless steel, the “patina” prevents the formation of the more oxidative common rust. There are many “patina inducing” remedies to be sure, but normal use and proper care is enough to protect your knife. It takes marginally longer to wash, dry and store your knife properly, than to hide it away in a harsh dishwasher environment, unavailable for your use. Back to the top

 

MISUSE - DON’T use your knife as anything other than a knife. However tempting and convenient, it was not designed for use as a hammer, chisel, pry-bar, screwdriver, can-opener, etc. Back to the top

OIL - DO keep your knives lightly oiled. While it is not absolutely necessary, a light coating of mineral oil periodically will protect the steel and wood, as well as enhance the look. Keeping knives out of direct sunlight will maintain the integrity of the wooden handles longer. Back to the top

CUTTING BOARDS - DON’T cut on a hard surface. We recommend wood or bamboo cutting boards and chopping blocks. In addition to being sustainable resources, wood and bamboo will not dull your knives as quickly as glass, stone, metal, hard plastics and synthetics, etc. Back to the top

SHARPNESS - DO keep your knives sharp. If you are not confident with the sharpening process, have a professional do it for you. Dull knives are ineffective and dangerous! USE you knife with care. A well maintained knife will last and last - your tasks will be easier and more enjoyable. Back to the top

 

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