KŁOSY

What are the KŁOSY knives made of?

The KŁOSY knives are made of high quality Nc11Lv tool steel, which is same alloy to D2 or K110. After proper heat treatment Nc11Lv reveals outstanding cutting properties, at the same time having great resistance to abrasion. It is not a typical stainless steel. Its alloy contains 11% of chromium, which prevents the blade from corroding under normal conditions of use. However, it is recommended to clean your knife immediately after cutting sour or salty products (fruits, fish). With time, you may notice slight bluish-gray patina, which is also observable on the older blades.

+ Every type of steel undergoes oxidation. The oxidation rate may differ, depending on the chemical composition, heat treatment and storage conditions. Steel with at least 13% chromium is considered stainless. It does not mean that it will not get rusty in salty, humid and warm environment. However, it is scarcely possible under normal conditions of the use of a knife.

Knives and the dishwasher?

We advise against washing any knife in a dishwasher, because there is a high possibility that they may get incidentally blunt by bumping against other dishes. Moreover, the KŁOSY knives are also made of vulnerable materials of a high quality, e.g. the wood handle was resin impregnated to repel water, however, great damp and high temperature may destroy its surface.

How to protect your knives from getting incidentally blunt?

A kitchen knife serves best when it is sharp. It makes your work safer and more pleasurable. High sharpness requires very thin cutting edge, which is, in turn, very prone to blunting after cutting hard objects. Irrespective of the material the blade is made of, you should follow a few rules of maintenance, which may prolong its durability.

- Use wooden or plastic cutting boards. Hitting your knife against ceramic plates, glass boards, stone tabletops or pot edges may blunt the vulnerable cutting edge of the knife.

- If you store your knives together with other kitchen tools, put them in a special wooden or plastic covers to prevent your knives from hitting against other steel tools.

- It is safest to store your knives on the magnetic bar or in knife blocks, which would minimize the possibility of incidental blunting. Magnetic bar also guarantees the minimal contact with magnets, which is significant in the case of the steel knives that are prone to rusting (it limits the water infiltration). Always be sure that you store your knives dry to avoid the transverse traces on the blade. In the case of an inclined block for knives, it is best to store them with the blades up, so the cutting edge is not in contact with the material of the block. Horizontal knife blocks may also be a wise solution.

How to sharpen your knife?

Every knife gets blunts (even the ceramic one). The difference lies in how fast it gets blunt and how hard it is to sharpen it. Constantly used ones are generally made of highly tempered steel, which slows down the blunting and permits to obtain really small cutting edge angles. Hence, the harder the steel, the slower the blade gets blunt. As a result, you should keep a handy sharpener at home, which will help you maintain your knives in a good condition.

When you use the knife at home, it is good to hand sharpen your knife once in a week or two. From time to time, it is recommended to „refresh” the cutting-edge angle, which you can do by yourself with a little practice. However, when you notice that you cannot restore the brand new sharpness by yourself, give your knife to the professional sharpener. Due to the fact that the KŁOSY knives are made of Nc11lv steel, diamond sharpeners are the most efficient.

What is the hardness of the KŁOSY blades?

Our blades are heat treated by a professional shop, during the process they are quenched and tempered to 59 Rockwell hardness.