Looking after your knife

Gorse Knives are built to last. The blades are made from hand forged folded blue paper high carbon steel and, given the right care and attention, will provide you with many years of service.

Stainless steel is produced by adding chromium to steel which is rust resistant, but also soft and unable to produce a keen edge. In comparison, carbon steel is hard, durable and will stay razor sharp for much longer.

Carbon steel knives are favoured by chefs and foodies around the world due to there superior cutting abilities but must be washed and dried after use to prevent rust from forming. Gorse knives must not be washed in a dish washer or socked in boiling water, this will damage the knife and void its guarantee.

One of the best features of any carbon steel knife is that it will begin to develop a patina as you use it. Patinas are unique stamps on your blade that are reflective of the ingredients you’ve used and the meals you’ve cooked. Don’t be alarmed by this- it is not rust, but your cooking signature. As your blade develops its patina, the more rust resistant it will become.

To further protect your knife, oil the blade with any food safe oil if you notice any rust forming.

To sharpen your knife we recommend using a 1000 grit wet stone, progressing then to a 3000 grit stone. When crafting your knife, we sharpen up to 8000 grit, before honing them on a barbour’s leather strop, giving an exemplary edge.