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This Bread Knife from Pallarés has a stainless steel blade and will transform the way you slice. Perfect for everyday use, this sharp knife has a boxwood handle that is comfortable to hold and allows you to have total control of your cutting.
Hand Stamped and sharpened.
The knife industry is a tradition in Solsona that dates back to the sixteenth century. The company Pallarès, founded in 1917, is today the only testimony to the Spanish regions renowned knife-making industry. Throughout its history, Cuchillería Pallarès has chosen and still chooses the materials to be used by always seeking out the highest quality. Now in the hands of the third generation, these high standards are maintained with the priority as ever being the quality of the cutting edge.
This is why all knives are still sharpened by hand.
Blade measures 22cm
CARBON STEEL CARE Carbon steel makes a harder and stronger cutting blade than stainless steel, it is also easier to sharpen. In return for its performance carbon steel will need a little bit of love and care, as it will tend to oxidise if not well maintained. - to avoid rusting, it is recomended that carbon steel blades are kept oiled. - do not soak it in water and never place it in the dishwasher. - to clean the knife, wipe the blade with a damp cloth and dry immediately. - to reduce the frequency of re-sharpening, wooden chopping boards are recomended.
Carbon steel is harder than stainless steel and will hold its edge longer before needing to be sharpened. It does require a bit of care and attention; always keep your knife dry, as carbon steel will rust when it remains wet. It is also natural for carbon steel to develop a patina over time. Run a towel over the knife between uses and store in a dry place.
If your carbon steel blade is beginning to rust, use a scouring pad and and acid, such as vinegar and gently rub it on the affected area. After the rust has been removed, dry the blade, re-sharpen and oil to prevent future rusting.