OFF STEELPORT Promo Codes ➡️ ( STEELPORT Coupon Codes) June 2023 USA

Top 5 tips to make your Chef Knife perform better and last longer

Always hand wash and hand dry (never use a dishwasher or leave in the sink)

Don't let it get dull - honing your knife while it still has an edge will prevent you from having to sharpen it often. We recommend a ceramic hone or a leather strop.

Don't use your chef knife on bones, frozen food, or crusty bread - as a rule, if you wouldn't use your teeth on it, don't use your chef knife on it.

Always use a cutting board - wood, hard-rubber, or a soft plastic are all fine. Avoid cutting on plates, stone, or other hard materials.

Keep your edge protected in a block or sheath. Almost any way you can protect your blade should be fine - wooden in-drawer or countertop blocks, soft-front wall magnets, individual sheaths. Avoid wall magnets with exposed metal and storing knives loose in a drawer which will lead to chipping and injury.

Carbon Steel Care Tips

Always keep your carbon steel knife clean and dry; oiling is not necessary unless it will be stored for a long period of time. Patina is natural and necessary- learn to love it.

If rust does occur, it is important to remove it before pitting can begin.

When sharpening, we recommend hand sharpening on a waterstone or wet grinding - avoid any aggressive machine sharpening or any draw-through automatic devices.

Handle Care Tips

Treat your handle like you would a wooden cutting board. Use a food safe mineral oil or oil/beeswax mix once or twice a month.

PROMISE

We hold every product we make to unwavering high quality standards. STEELPORT Knife Co. offers a Lifetime Warranty for any defect and damage that occur through normal product use.

OUR BLACKSMITH

Eytan Zias' career began as a busboy in an Italian restaurant. After rising through the kitchen hierarchy and falling in love with the culinary arts, he attended cooking school at SCI in Scottsdale, Arizona. Upon graduation, he moved to New York City, securing an external internship at Aureole under chef Charlie Palmer, followed by positions at Craft Bar, Le Cote Basque and Fiamma Osteria. He moved to Phoenix in 2005 to help open the Fiamma Trattoria at the James Hotel, and stayed to work at Kai, a unique 5 star/5 diamond property in Arizona.

Eytan disclosed an interest in cutlery out of necessity in the kitchen, but quickly discovered that knife work was his favorite part of the day, and sharpening was his way of relaxing and composing his thoughts. After a ten-year career in the kitchen, he opened a Phoenix Knife House in 2007, creating the ideal place for the culinary community and home cooks to buy and learn about knives. In 2014, he moved to Portland, Oregon with his family and opened a second outpost at Knife House. Its two stores altered one of the largest collections of kitchen knives of any independent store in the country. Eytan has simultaneously pursued a passion for knife making, studying and experimenting with steel properties, blade geometry and traditional forging techniques since 2013.