Product description
ABOUT THE CARBON 3.5" PARING KNIFE
The Messermeister Carbon 3.5” Paring Knife is your go-to for a variety of tasks requiring accuracy. This kitchen knife has a fine-edge blade that is designed to be an all-purpose culinary knife, similar to a chef's knife, except smaller. The compact blade and offset handle will facilitate trimming, peeling and slicing of produce. It is also perfect for chopping garlic and ginger.
We know that some cooks use a paring knife for everything, so we built versatility into every aspect of its design. The perfect Paring knife has our signature “S” curve shape for optimal ergonomics. Whether cutting on the board or in the hand, this compact knife provides maximum functionality derived from its offset blade and precision tip.
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
• Spine Thickness: 1.8mm (at heel)
• Blade Length: 3.5"
• Handle Length: 4.25"
• Overall Length: 7.75"
• Blade Height: 1"
• Weight: 3.2 oz. (92g)
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.
