Tips and care to keep your knife conserved and sharp for future barbecues:
1) Maintenance Carbon steel knives after use:
"Do not leave dirty knife after use to avoid stains; -Love well with the yellow part of the sponge; - dry the knife with a dishcloth; -And the knife at least 3 drops of mineral oil or liquid vaseline to avoid oxidation; -To save your knife in the sheath, it is recommended to wrap the blade in PVC film to prevent the hem leather from absorbing the oil present on the blade, unprotected the same.
2) edging knives
-You always use a letter to set the yarn and keep your knife in good condition; -If it is necessary to grind, start with a stone of 400 to create a new edge and one of 1000 to enhance the wire of your knife; - Remember if you submerge the stones in water for 5 minutes before you use them.
Produced in carbon steel 1070, a very thin knife which allows flexibility at the time of handling. Perfect for fish fillets and take your thorns. It can also be used for situations to cut entire meat pieces. Your tip plus is required more attention by your cutting power.