Although no longer in production, Carvel Hall steak knives were made by Briddell Cutlery, and feature a high-carbon stainless steel blade and tang, serrated edge and decorated ergonomic handle. The guidelines that apply to other stainless steel knives, such as hand washing, proper sanitation, appropriate cutting board and proper storage, apply to Carvel Hall steak knives.
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Things you need
- Mild dish soap
- Wood or plastic cutting board
Clean the steak knives using mild soap, a soft cloth and warm water. Using a dishwasher to clean stainless steel knives prompts metal fatigue, which causes them to warp, and using abrasives scratches and dulls them.
Sanitise the knives after use in a solution of one capful of bleach per gallon of water, or wash them by hand using a disinfecting dish soap and water.
Use a cutting board comprised of a relatively soft material, such as plastic polymer or natural wood.
Allow the knives to air dry after cleaning and store in a cool, dry place. Excess water, particularly where the bolster meets the blade, collects and oxidises if not dried properly or stored in an excessively humid environment.
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