20cm chef's knife carbon steel blade beechwood riveted handle made in Spain Carbon steel makes a harder and stronger cutting blade than stainless steel, it is also easier to sharpen. In return for its performance carbon steel will need a little bit of love and care. - to avoid rusting, it is recommended that carbon steel blades are kept oiled.- do not soak it in water and never place it in the dishwasher.- to clean the knife, wipe the blade with a damp cloth and dry immediately.- to reduce the frequency of re-sharpening, wooden chopping boards are recommended.If your carbon steel blade is beginning to rust, use a scouring pad and and acid, such as vinegar and gently rub it on the affected area. After the rust has been removed, dry the blade, re-sharpen and oil to prevent future rusting. The knife industry is a tradition in Solsona that dates back to the sixteenth century. The company Pallarès, founded in 1917, is today the only testimony to the Spanish regions renowned knife-making industry. Throughout its history, Cuchillería Pallarès has chosen and still chooses the materials to be used by always seeking out the highest quality. Now in the hands of the third generation, these high standards are maintained with the priority as ever being the quality of the cutting edge.
