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Knife Care

With everyday use high carbon steel blades will darken somewhat and acquire a silvery-gray patina (which can be quite beautiful). Stains are easily removed with a kitchen ScotchBrite pad, if desired. Usually very minimal scrubbing is required. The following care guidelines will help ensure a long life for your new knife:

  • Never place the knife in a dishwasher.
  • Avoid prolonged soaking in water.
  • Scrape chopped food off the cutting board with the back of the blade (scraping with the edge will dull it).
  • When cooking with highly acidic foods (e.g. citrus, blue cheese) rinse and dry the blade promptly to avoid discoloration.

Sharpening

A sharp knife is a joy to use. DEDE knives are very easy to sharpen, yet hold their edges better than most stainless knives. Maintain the edge with fairly frequent use of a butcher's steel - use light strokes, alternating sides. Occasionally you will need to sharpen the knife on a whetstone or ceramic rod. Hold the blade at a shallow angle and make passes on each side equal in number and pressure. I find that carbide vee sharpeners work very well on my knives. Finish the sharpening on the butcher's steel, then maintain your edge with the steel on a weekly basis.

Dede Knives   |  PO Box 1435   |   Boulder, UT 84716    |   435.260.0145   |   info@dedeknives.com