I was at the right place and right time and was able to buy a custom chefs knife from Jason Knight.

I’ll have it Monday and will post pictures.

Do I oil the blade after washing and drying? What oil should I use?

Thanks all.

This message has been edited. Last edited by: Jeff Yarchin,

i make a ton of carbon steel chef blades. my advice is to just use a food quality oil on them after cleaning and never put them in the dishwasher. you would be surprised how many toss a $500 knife in the dishwasher.

dozer

Wow, I’d never do that with my knives. Thanks Dozer.

Congratulations on getting a knife from Jason. He's a really good guy and a great maker. I'd second Dozer, good information.

quote:

Originally posted by dozer:
i make a ton of carbon steel chef blades. my advice is to just use a food quality oil on them after cleaning and never put them in the dishwasher. you would be surprised how many toss a $500 knife in the dishwasher.

This. Especially not the dishwasher.

I have a number of high quality chef's knives, but the one that works the best and holds its edge longer is an inexpensive carbon steel Chinese cleaver. Even if you don't care for them, I recommend every kitchen have one.

I also suggest a “Taco” style cardboard sleeve/ sheath/ edge protector, made from a cardboard box, as many knives of cool shapes don’t always fit in a block. It will wick away moisture, leather, NO it will harbor the moisture! Congratulations on a cool new piece!! Can’t wait to see it!!! Food grade oil also really helps.

quote:

never put them in the dishwasher

What is it about this concept that most wives don't seem to grasp?

quote:

Originally posted by MRMATT:

quote:

never put them in the dishwasher

What is it about this concept that most wives don't seem to grasp?

Or cutting on a ceramic plate!

Shipped from eastern TN to western, NC via USPS Priority. That is about 70 miles.

So far its 8 days in transit. Ugh.

Hope no one realized what might be in the package.... Tossing good vibes your way that it will be delivered very soon! Then we need PICS!

It's a beast! I love it, fits perfectly in my hand.

I was wrong about the steel. It's Hitachi 1085.

Same care as 1095? Thanks guys.

What a gorgeous knife Jeff!!!!!! Those are hard to come by. Congratulations!! Yes your knife should be cared for much like 1095. In the South where we live you can blink and get rust on high carbon steel. Good news though. It appears that your knife is finely finished. Meaning the surface was taken to a high finish and not much open pores of the metal. A knife finished to 400 will rust pronto, where a highly polished knife will resist much longer.
Also there appears to have a forced patina applied also. Some Ferric Chloride time gives the blade the darker grey/black “satiny” finish that actually, even though it’s controlled “ rusting” it will help inhibit rusting as long as proper neutralizing has been performed, which I am sure he did.
There is a product called Renaissance wax, used in museums to protect from oxidation. I have never had a problem with an off taste or any other properties that oils, even food grade, sometime produce. Some people swear by pure Coconut oil, I believe it is a key ingredient in Frog lube. The biggest task is making sure it is THOROUGHLY dried off after cleansing. Then one of the above treatments. You truly have a beautiful piece. From time to time I would also suggest to use some Paste wax- (floor) and a good buff on the wood. Any questions, holler my friend!!!! Enjoy that cutter⚔️

Thanks Sybo! I appreciate the info, thanks for taking the time..

I find myself looking for things to cut...

It made short work of a clove of garlic, a tomato and a cucumber. It took very little more than the blade's weight to slice the tomato.