At Couteaux CLK, our knives are built to last, but proper maintenance ensures optimal performance and maximum longevity. Here’s how to care for your knives from the Classic and Signature collections.

GENERAL RECOMMENDATIONS

FOR ALL HIGH-END KNIVES

 

• Always use a hardwood cutting board such as maple, oak, walnut, etc., to preserve the edge. Avoid plastic boards whenever possible.

• Clean immediately after use and never leave food residues on the blade.

• Regular maintenance, including oiling the handles and drying the blades, will keep your knives performing for decades.

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CLASSIC COLLECTION
440C Stainless Steel
The Classic Collection is made from 440C stainless steel, designed for durability and easy maintenance.

 

Daily Cleaning:

• Never put the knife in the dishwasher. Heat and detergents can damage the blade and handle.

• After cooking, wipe the blade with a damp sponge or cloth. Dry thoroughly.

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Handle Maintenance (Wood):

• Wooden handles require occasional care, like a cutting board.

• Apply a thin layer of mineral oil, such as butcher block oil or neutral cooking oil, when the wood appears dry.

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Sharpening:

• Use sharpening stones only to maintain the edge.

• Avoid electric or mechanical sharpeners, which can remove too much steel and damage the blade geometry.

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Additional Tips:

• Store the knife in a block, on a magnetic strip, or in a protective sheath to avoid dulling the blade.

• Avoid cutting very hard materials such as bones or frozen foods, which could damage the edge.

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SIGNATURE COLLECTION
Forged from 1095 Carbon Steel, Damascus, or Sanmai
The Signature Collection is made from 1095 carbon steel, known for its edge performance and cutting durability. Carbon steel requires more careful maintenance than stainless steel.

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Daily Cleaning:

• As with the Classic Series, never use the dishwasher.

• Wipe the blade immediately after use and dry thoroughly to prevent oxidation.

 

Handle Maintenance (Wood):

• Apply mineral oil or neutral cooking oil periodically.

 

Sharpening:

• Use sharpening stones only and maintain the original 15-degree angle for optimal performance.

 

Blade Care:

• Carbon steel blades naturally develop a patina over time.

• The patina is a thin layer of oxidation that gives the blade a darker, textured appearance.
  This is normal and desirable, as it protects the metal from rust and adds character to the knife.

• If you prefer the original shine, gently polish the blade with a fine abrasive or a light sharpening.

 

Additional Tips:

• Avoid prolonged contact with acidic foods (tomatoes, citrus) to limit discoloration.

• Apply a thin layer of mineral oil on the blade if storing it for a long time.

• Store the knife in a dry place to prevent rust.