Knife care question

[Dude123]

Quick question about knife care. Despite buying a Nakiri and a Gyuto in the Japanese knife group buy, I bought myself a paring knife today. Went to a higher end mall today and found a place that had a shun classic paring knife on sale for a great price, so I couldn't help myself.

The knife is a stainless steel core clad in high carbon steel, in a damascus pattern.

I was wondering how I should treat this knife in regards to care. Is it closer to a standard stainless steel knife, or does it need the little bit extra that carbon knives need?

Here is the knife for reference: http://www.kershawknives.com/productdetails.php?id=245&brand=shun

thanks

 

[Jim]

I don't have the Shuns but since they are listed as (gasp) dishwasher safe, I would suspect that they are pretty rust resistant.

Wash and dry them carefully, you should be good to go!

 

[Dude123]

Never ever the dishwasher!

thanks jim, I knew there would be a quick response, that's why I love this place.

 

[ouch]

I just give mine to Scotto's mother-in-law when they need sprucing up.

 

[Jim]

I just give mine to Scotto's mother-in-law when they need sprucing up.

LOL.... really!

 

[binowatch]

Never, ever put any sharpened knife in a dishwasher! Quickest way to destroy a finely hewn edge. I know from sad experience and ongoing hope that anything that will fit in a dishwasher can be washed in a dishwasher. It took alot of work to restore a very old Sabatier I took the leap of faith with. Even with a stainless blade the risk to the edge is too great. Knives are so easy to clean and dry (as my wife ponted out) why take the chance.

 

[Crixus]

Your link says the cladding is stainless, so just hand wash and dry as you would any good knife. If you still have any doubts, just cut an onion or even an apple, or or smear a little mustard on the blade. If it hasn't reacted to any of those after five minutes, you don't have to baby it as you would carbon.

 

[Dude123]

Your link says the cladding is stainless, so just hand wash and dry as you would any good knife. If you still have any doubts, just cut an onion or even an apple, or or smear a little mustard on the blade. If it hasn't reacted to any of those after five minutes, you don't have to baby it as you would carbon.

"VG-10 stainless steel is clad with 16 layers of SUS410 high-carbon steel on each side, producing a 33-layer rust-free Damascus look"

Thats the part that made me wonder, but it seems like it should be ok. Can't wait to try this baby out