If you choose a Roselli knife, it’s likely you appreciate things which are done properly. And with the proper care, your blade can last you a lifetime. Maybe more.
Carbon steel is sensitive to moisture and corrosive environments. Get into the habit of rinsing your knife in fresh water, drying it fully and oiling your blade regularly.
Wash your knife in gentle soap and rinse well with water, carefully removing any dirt from the blade. Strong cleaning products will damage your blade, as will dishwashers. Dry the blade with a soft, scratch-free cloth and store it in dry, clean conditions.
Keeping a blade sharp involves two methods:
honing and sharpening.
Honing, or straightening as it is sometimes known, is what you will do most often. Through normal use, the edge of any knife will become slightly bent (fig. 2). The remedy is to hone or straighten the edge back to its original straight position (fig. 1). The art is to do this without shaving off much of the blade’s material.
In time, the knife edge may become so dull (fig. 3) that the blade needs to be re-ground or ‘sharpened’. This requires specialist tools and even more specialist skill. Should you lack either, you are welcome to send your knife here to our workshop.
See our video of how to use your diamond sharpener to sharpen your knife.