A long slicing knife is ideal for trimming and portioning large cuts of meat and fish. Any home cook or professional chef who regularly prepares larger proteins will get plenty of use out of this knife.The STEELPORT 10” Slicer is an impressive showpiece for those who value a professional cut and presentation, whether for a special occasion like carving a holiday roast, trimming and portioning meat and fish, or precision work such as making sushi/sashimi.
Carbon Steel is for those who take pride in keeping their tools at peak performance through basic maintenance. Carbon Steel knives like STEELPORT are not stain or rust resistant. Day to day, it is as simple as remembering to hand wash and dry after each use.
Carbon Steel Care Tips
- Always keep your carbon steel knife clean and dry immediately after use.
- Oil your carbon steel blade regularly to maintain its luster and shine. A blade oil treatment is especially important before prolonged storage. Use a neutral food-safe oil, like the STEELPORT Blade Oil made of camellia seed.
- Patina – unique color changes that occur with time and use on carbon steel blades – is natural and necessary, helping protect your blade and tell the stories of the meals it has prepared.
- If rust (dark red/orange spots) does occur, it is important to remove it before pitting can begin.