In these days when we are always in a hurry to get somewhere, we need to be able to stop and take time - for ourselves, to think about the things that surround us. That's why at Sikuri we want to offer unique objects that are both durable and lasting; our creative ideal is a unique, useful artisanal product with a story to tell.

Knife maintenance

  • Hand wash & dry right after use—never use the dishwasher.

  • Hone daily with ceramic honing rods — avoid steel rods because they are to soft.

  • Use food - grade mineral oil on the handle & blade regularly.

  • Avoid bones, frozen food, and ceramic—they can chip your blade.

  • Use the knife's spine for food collection, not the knife's edge.

  • Cut on end-grain wooden or classic wodden cutting board (plastic ones are not good for your health).

  • Sharpen on whetstones or a belt grinder regularly.

  • Store on a magnet or in a leather sheath—no knife blocks.

Patina

Patina that will form will make a protective layer for your high carbon knife. The pattern that will form will be unique and it depends on the food that you cut. Usually will start forming in the few days of hard use. Its natural that the steel will cause minor discoloration on some vegetables and may produce a slight smell with acidic foods. This is normal and can be mediated by placing the cut pieces in water or lightly oiling the knife before cutting. Wipe the blade routinely while you cut acidic foods, particularly until the patina is fully formed. The patina will narrate your food story to everyone who sees the blade.

The patina is caused by the surface oxidation of the carbon steel, but this gives the knife additional protection against rust. Depending on the type of food being cut, different colours and patterns of patina are obtained. This adds a special story to your knife that evolves as you use it. To ensure that the patina develops beautifully and does not turn to rust, the knife must be well cared for. After each use, wash with soapy water and wipe dry.