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:
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
- 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.