Suggestions about a knife
The knife is a tool and as such requires caution in its use and care in its service. If cared for it can be expected to give good performance and duraibility for many years. It is a pleasure to feel the cut with a knife in optimal conditions. It will perform for you and you will feel affection for it. Do not lend it to anyone although you may feel selfish for not having done so.. If the knife cuts well, it should not be lent to others.
Do not insert the knife dirty or wet in the sheath. The remains of food and other substances containing salts and acids that remain permanently in the sheath and will corrode the blade while it is stored. Wash it with whatever you want, even with hot water and detergent or soap, although you will have to clean it from tip to end with a paper towel or cloth moistened with any clear liquid (water, soda, wine, etc.). Bacteria and microbes are another topic…
This recommendation is also valid for the knives called “stainless steel”, because “a good stainless knife “is not really stainless, simply good or medium corrosion resistance and it needs to be cleaned completely before sheathing. If it is carbon steel, I suggest you lubricate with a reliable preservative when clean and dry before storing it in its sheath.
Cut only on wood or soft synthetic material (plastic). If you cut on marble plates, grill, etc. you will damage the cutting edge.
Do not pry with point of the knife, because it is not a barrette! or a paint can opener or a screwdriver.
To restore the edge (nothing is eternal), just a stone seat not too hard, medium grain, which may be an Arkansas (the best natural stone), ceramic or diamond powder should be used. You must support the blade with the edge angle (10° per side approx.) and draw the entire length of the blade across the stone surface, without much pressure and with a good lubricant (WD-40 is the best I know), doing all possible moves in circles, diagonals in both directions or “eights”, whichever you prefer.
A steel sharpener with fine knurled, ceramic or diamond powder also give good results, but requires some skill.
If you can’t successfully do it, come see me, I’ll explain personally.
And please… don not destroy the excellent Argentine meat with those serrated abominations that people calls a “steakknife”. Do not be swayed by infamous and scoundrel advertising.
A good knife is for all life, or more. A valuable knife is not “expensive” and can be a good investment.
Finally… each one has the knife they deserve.
Alfredo Kehiayan