Information and maintenance guidelines


Looking after a knife implies using it, taking good care of it, and ensuring that you make good use of it by following these rules and recommendations.

All Ceccaldi knives are covered by a lifetime warranty. However, to fully benefit from this warranty, you will have to comply with the maintenance guidelines provided below, in addition to never using a dishwasher to wash our knives.

Steel

Carbon steel:
Carbon steel will oxidise, and will acquire a grey patina over time. It is very easy to sharpen, which is a big plus for a knife that will be used daily. The tone used by Coutellerie Ceccaldi is, unless otherwise specified, XC75 (0.75% of carbon).
The proper maintenance of carbon steel is critical, more so than that of stainless steel. It is therefore intended for informed users. The blade should be cleaned under running water after each use, and dried immediately, and stored in a dry place. If used less frequently, it may be appropriate to oil the blade before storing it in a dry place.


Stainless steel:
Stainless steel will not oxidise, and is easier to maintain than carbon steel. It is ideal for table knives or pocket knives used occasionally. Stainless steel knives are harder to sharpen. It is therefore necessary to sharpen them more regularly, and not wait until the knife is no longer sharp enough to cut. Regular sharpening is the best way to ensure your knife remains sharp throughout its lifespan.  It can be washed with water.

Damascus steel:
Damascus steel  is made of several layers of steel of different hardness : the resulting block is stretched, sometimes twisted, and folded back on itself... This process is repeated until hundreds of layers are obtained.

The more or less geometrical lines and patterns on the blade will be revealed when it is treated with acid, which removes the layer of softer steel just below the surface.

The maintenance of this kind of steel is the same as for carbon steel. However, you will need to clean the blade immediately after using it, without scratching it, to preserve the patterns on the blade.


Wood:
All the wood used by Ceccaldi is dry and healthy. However, as a living material, wood may expand and acquire a patina over time. To minimise this phenomenon, it is critical to avoid immersing the handle in water. You will also need to lubricate the handle once to twice a year with olive oil or sweet almond oil.


Horn:
The ram or cow horn used by Ceccaldi is also a living material, so its maintenance process will be the same as for wood. You will have to ensure that you do not leave the horn immersed in water, and that you oil it regularly to prevent it from drying out.

Sharpening:
Coutellerie Ceccaldi recommends using sharpening stones. Wet stone, oil stone, Japanese or American stone, the choice is yours. The main thing is to sharpen the blade at a steady angle between 20° and 30°.

However, if the result is not satisfactory, our workshops in Porticcio and Paris can sharpen your Ceccaldi knives for free.