cuisine chef 35 cm

Carbon steel

In the course of time, this steel will oxidise and take on a greyish patina. Its advantage is that it can be easily sharpened, which is important when choosing a day-to-day knife. Be careful: it is more demanding to maintain carbon steels than stainless steels.

It is compulsory to clean the blade after using it. It can be cleaned under water but it needs to be dried immediately after, and put away from humidity. If you do not use your knife frequently, remember to oil the blade before putting the knife in a dry place.

Ram’s horn

Ram’s horn is first of all plunged into a bath of hot oil before being straightened in a vice. After this step, the horn is ready to be cut to fit the shape of the handles of our knives. It is a living material, with nuanced colours that go from blond to jet black. We use the external part of the horn; it has natural bumps, which enhances the unique dimension of these handles. To maintain this horn, it is crucial not to plunge it into water, and oil it once or twice a year with olive or camellia oil.

Ebony wood

The ebony wood that the Ceccaldi company uses is dry and healthy. It has a black, very intense, sometimes light brown-veined colour. It will form a patina over time but will become matter. To maintain ebony wood, it is crucial not to plunge the handle into water. It is also necessary to oil the handle, once or twice a year, with camellia or olive oil for instance.

Walnut wood

The walnut wood that the Ceccaldi company uses is dry and healthy. It has a brown, moderately intense colour, with dark brown to black veins. It will form a patina over time. To maintain walnut wood, it is crucial not to plunge the handle into water. It is also necessary to oil the handle, once or twice a year, with camellia or olive oil for instance.

Olive wood

The olive wood that the Ceccaldi company uses is dry and healthy. It has a fair, moderately intense colour, with brown veins. It will form a patina over time. To maintain olive wood, it is crucial not to plunge the handle into water. It is also necessary to oil the handle, once or twice a year, with camellia or olive oil for instance.