STAINLESS CLAD

Stainless clad knives are considered moderate maintenance. They are easier than iron clad knives to care for, though they require slightly more maintenance than stainless steel knives. 

Stainless clad knives have two softer outer layers of stainless steel around a harder core layer of carbon steel. The clad line (wavy line near the cutting edge of the knife) is where the layers of stainless steel end. Past this point, the exposed carbon steel is susceptible to rust or discoloration. This edge will develop a patina (a darkening of the steel; blue, dark grey, sometimes black colouration of the blade) no matter how well they are cared for. Stainless clad knives are great for those who want the easy sharpening of a carbon steel coupled with the rust resistant properties of stainless steel. 

HOW TO CARE FOR STAINLESS CLAD KNIVES

The majority of stainless clad knives are protected by the stainless steel outer coat, but the small section of carbon steel that peeks out at the edge of the blade is the part that needs more care. Wipe the knife down immediately after use to avoid and rust or discolouration of this area. Over time a protective layer called a "patina"will form and help protect the exposed carbon steel. Stainless clad knives are the best of both worlds: relatively easy care due to the stainless steel (if a mistake is made only a small portion of the blade will rust rather than the entire thing) coupled with the great edge and easier sharpening of carbon steel at the cutting edge. 

Remember to follow the care recommendations for all Japanese Knives: 

• Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  
• Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
• Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  
• Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
• Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
• Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better.