FAQ

The best way to keep your edge sharp on a daily basis is to hone the edge using a ceramic honing rod, like this one: https://www.chefknivestogo.com/ckwhcefirod.html Gentle strokes at a shallow angle (less than 45 degrees) with reasonable speed for your skill level, alternating sides, will refine the egde and bring it back to hair-popping sharp. Please watch your fingers.

That depends on how often you cook. Most home cooks do not need resharpening more often than every few months, or when your knife performance drops noticeably. Professionals that use their knives daily will require more frequent sharpening. We perfer Japanese water stones for sharpening, widely reguarded as the best method, but not required. We offer sharpening, but any professional sharpener should have no issues sharpening our blades as well.

Simply put, carbon steel is often a simple composition of Iron and up to .95% carbon (1095 steel), but many other alloys exist. This steel will patina over time and rust if neglected, but takes a super sharp edge and will generally hold it longer than stainless steel. A favorite of chefs. Stainless is a steel alloy that generally contains Chromium and Molybdenum to increase it's corrosion resistance. This means a stainless knife requires less maintenance and will not patina. It still can corrode if not taken care of, it's called Stain-less, not Stain-never.

Your best bet is an 8" Gyuto or other simillar chefs knife, such as our 200mm Batwing Gyuto. It's a versitle size with good knuckle clearance from the board, sized for most jobs and not overwhelming for the user. Someone looking for a smaller knife would do well with a Petty, usually 1/3 to 1/2 the size of a Gyuto.

Your knife is best stored in a knife block, magnetic strip or other safe and dry place where the knife will not encounter other hard objects that could damage the edge. Storing your knife in it's saya is also acceptable if care has been taken to dry and oil the knife thoroughly.

Nope, never. Do not do this, please. My warranty does not cover dishwasher damage, they destroy knives. All knives should be washed gently with warm water by hand and dried well. A care guide is included with every Pellegrino Cutlery knife.

The clouds of colors developing on your carbon steel knife is normal oxidation called a patina. This happens naturally when foods of differing acid contents begin to oxidize the blade steel. This can be managed by wiping your carbon steel knife frequently during use. Over time it will give your knife character and make it unlike any other, unique to the work you accomplished with your knife. To avoid this all together, get a stainless knife.

Accidents happen. I can fix that for you, email me at pellegrinocutlery@gmail.com.

Deep breath, it'll all be okay. Intentional damage is not covered by my warranty but I can fix your knife regardless. Contact me at pellegrinocutlery@gmail.com and we can talk it out, I won't be able to help with your temper though.

Gently, with dishsoap and warm water. Sponges are okay to use but ScotchBrite may leave small scratches. Do not submerge your knife underwater if you can help it. Dry thoroughly and apply a light coat of mineral oil and wipe off excess. Your knife will thank you by remaining beautiful for generations.

Apply a light coat of mineral oil to bring back it's vibrance, any rougher areas can be buffed with a gentle ScotchBrite. Do not use olive oil, it can turn septic.

Here is a great resource: https://video.bonappetit.com/watch/debone-a-chicken-thigh-with-ease

I would point you towards my economy line, currently the 200mm Batwing Gyuto and 120mm Saber Petty. Sharp, light no-nonsence knives that are sure to please with full-tang carbon steel blades paired with waterproof and impact-resistant composite handles.