Product description
ABOUT THE CARBON 9" SLICER
The Messermeister Carbon Slicing Knife features a narrow spear-point, fine-edge blade that is used for medium to large carving chores. It separates meat from the bone and slices it into thin serving portions. This knife is characterized by its curved blade geometry, wide surface area and razor sharp cutting edge.
Our Carving knife has a subtle off-set to keep your hands off the cutting board and in control. A long narrow blade has a razor edge to produce perfectly paper-thin slices.
FEATURES
• Handcrafted in Maniago, Italy
• Performance Design
• Bohler K110 High Carbon Steel with a Ceramic Stonewash Finish
• Resin-stabilized Wood Handles
• 15 Degree Cutting Edge
• The Knife for Life Warranty
SPECS
• Handcrafted in Maniago, Italy
• Rockwell: 61.3-61.7
• Edge: Approximately 15 degrees, double bevel
• Blade Thickness: 2.5mm Spine
• Blade Length: 9.25"
• Handle Length: 4.75"
• Overall Length: 14"
• Weight: 6.4 oz. (182g)
CARE
Carbon knives are sharp, but not fragile. Carbon steel is much tougher than stainless steel. It holds a fine edge up to twice as long and can be easily restored.
Serious cooks rely on Carbon steel for blades that always perform at their best. To keep them looking great, follow these simple rules:
RULE 1
Hand wash and thoroughly dry them.
Avoid using dishwashers.
RULE 2
Clean immediately, especially after cutting salty or acidic foods like tomatoes and citrus.
RULE 3
Regularly apply a light coat of mineral oil or cooking oil using a paper towel.
Over time, carbon steel forms a protective patina that is usually charcoal- colored. However, if exposed to oxygen and moisture, it can develop damaging red rust. To remove red rust, use products like Flitz or Barkeeper’s Friend, which have abrasives and a neutralizing agent. Alternatively, lightly scrub with a nylon brush and baking soda.
To protect your knife, apply a light coat of mineral oil to disperse moisture and allow the protective patina to develop. Avoid contact with corrosive agents like bleach, citric acid, vinegar, or salt, as they can cause corrosion, especially when the knife is new.
