Knife care is need as Vietnamese carbon blade are made from high-carbon steel. As with stainless steel knives, this has its advantages and disadvantages.

Carbon knives deliver a very high cutting edge thanks to the hardness of this steel, while being easier to sharpen than stainless steel blades.

However, it prevents the blade from being completely stainless, making it more fragile when cutting hard food…

To keep your kitchen knife in good condition for a very long time, please observe the following cutting rules and knife care:

• Do not cut hard-skinned foods (squash, butternut, melon, watermelon).
• Do not cut frozen foods or foods containing bones or pits.
• Keep a clean cloth next to your cutting board. Wiping your blade between cuts helps keep it clean and dry.

With a knife made of very hard steel, the blade can be damaged during these cuts, as bending on the cutting edge can create a chip.

Repair is often possible, but you will lose a few millimeters of blade height, which is equivalent to several years of sharpening your knife.

• No dishwashers! Wash gently by hand, without detergent, then dry immediately with a soft cloth.
• Store your knives away from moisture and out of reach of children.
• Apply mineral oil to the blade for optimum preservation.