A vibrant Padauk handle and a high carbon steel blade that used to be a table saw blade. The Serbian cleaver is a great chopping knife that can slice well too. Perfect for backyard bbq's and to make a statement to your friends and family that you are the grill master. It has some heft but is well balanced and fun to cook with!
The coloration is a fire line, or a differential tempering that means the edge is harder than the spine so it can hold an edge well, but can also take a beating, plus it looks cool! The colors will fade with use.
High carbon steel is the superior knife steel. Stainless was never meant to be a knife steel, but a coastal construction steel. Stainless started to be used to knives because in the modern era we are no longer knife cultures and have lost the desire and knowledge to take care of quality knives.
Carbon steel does rust, tarnish, and patina. What does this mean and how do you take care of it? Simply, keep the knife clean and dry after use and occasionally oil the blade. With use the blade will patina, a form of oxidation (rust is the bad type of oxidation, patina is the good type) A patina is a protective layer of oxidation (that protects the steel from rust!) on the blade that sort of looks like an oil spill. Starting Peacock blue, you can see other colors form on the steel, eventually changing to a dull grey with heavy use over many years. It is a fun journey to watch your blade patin over the years, and watch the change as you yourself change!
Certain foods like onions and potatoes speed this patina process and create a protective layer quickly. You will likely notice a color change on the blade after the first time you use it. Acidic foods like lemons and apples can cause rust. It is especially important to rinse and dry your knife after cutting acidic foods. If rust does form on your knife, steel wool will remove it quickly.
To sharpen, use stones or a leather strop. For the love of all that is good in this world, NEVER use the ceramic angled sharpeners or the two-disc sharpener. If you pull the blade through a sharpener, avoid it. Please. Please. Please do not use those sharpeners on my knives. If you want me to sharpen the knife, just pay shipping both ways and I will gladly sharpen it for you!
Basic knife care
- do not bend the blade or pry anything with the knife
- keep the steel clean and dry
- if storing for prolonged periods rub oil into the blade (or renaissance wax!)
- hand wash only
- do not soak
- do not throw knives
