Nora Knives

DO ...

  1. Hand Wash with soap and water. Dry thoroughly.
  2. Use a steel hone regularly! If you don't know how to hone there is a great tutorial that you can see HERE. When a hone is no longer effective, the knife should be sharpened. Twice a year works well for most users. (We sharpen our knives for free, so send them in!  For information on how to do this, click HERE)   
  3. With natural wood handles, apply mineral oil with a cloth to refresh and restore the handle.  For stabilized wood, you do not necessarily need to oil the wood as it has already been impregnated with resins but it certainly doesn't hurt the handle and will give an added shine.  If your handle needs a full overhaul, get some sanding paper out and go thru the grits and finish with a few coats of Tru-Oil.  (If you don't want to go through all that hassle, just send it to us and we will clean her up!  You can get information on how to send a knife to us HERE)
  4. Keep your knife in a place that avoids high heat or full sun.  
  5. Cut on a cutting board whenever possible.  This will help prevent premature dulling.

*CARBON STEEL DEMANDS A BIT MORE ATTENTION.  FOR SPECIFIC INSTRUCTIONS ON HOW TO CARE FOR YOUR CARBON STEEL KNIFE, CLICK HERE FOR A PRINTABLE PDF.

    DON'T ...

    1. Place the knife in the dishwasher!! Ever.  
    2. Use the knife on excessively hard food/items. (Frozen food, etc.)
    3. Be a bonehead.  This is a kitchen knife... don't use it for a purpose its not intended for (knife throwing, tree trimming, etc) or you risk damaging the blade and/or handle.

    MISC...

    For any water spots, slight discoloration or small scratches that come up on the blade or bolster, we recommend using a scotch brite pad to remove these small imperfections.  Usually you can find these scouring pads at any local grocery store.

    RESHARPENING YOUR BLADE...

    In a perfect world, we recommend light honing as frequently as possible to realign the edge before each use. Its useful to really understand the differences between honing and sharpening and this VIDEO should help clarify if you are interested. 

    If hones frequently the knife will need sharpening infrequently (usually only once or twice a year) but it also depends on your use.  Once you feel the edge is in need of a resharpening you can do two things:

    1.) For just a light retouch we use the DMT stones at 1200 and then you can finish with any stone above 2000 for your final edge.
    2.) If your blade needs a little more working, go down to a 600 grit stone, again we like DMT stones, and then move to a 1200 stone and finally anything 2000+.
    If you are unsure about how to resharpen a knife there are numerous You Tube videos that will give you a great grasp on the matter.  We also recommend Murray Carter's books and digital downloads about blade sharpening.  We have found his producst incredibly helpful to us.  You can access a link to his sharpening fundamentals book & video HERE

     

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