• Does this knife require special care?

TRI-WIN knives are easy to maintain, unlike other high-end (high-carbon) knives. Rinse and dry after use, avoid storage with direct contact of hard objects, avoid dishwasher (no need), and don’t use it to open cans or chop big bones.

• What is powder steel?

Powder steel is a type of steel made with an atomization process, which create steel with fine carbide distributions for better toughness and to allowsteels that would not be possible with conventional processing. Powder steels are used in high-end knives and industrial applications requiring outstanding hardness and strength. Unlike high-carbon steel, powder steel can achieve its outstanding hardness without the sacrifice of its metal strength & corrosion resistance, which attributes to the high cost of production and easy rusting.

• Does the sleek design compromise the function and user experience?

TRI-WIN knives are designed from ground-up for better experience, easy maintenancerather than a sleek look. All design decision are made to improve the userexperience, including to make cooking more playful. Customers love the greatbalance, amazing handling, lightweight, comfortable and a solid grib.

• Why are my knives rusting?

Although our knives are stain resistant, no steel is truly stainless, so it is important to not leave your knife in liquids for an extended amount of time, like allowing your wet knives to air dry after washing. Also washing them in the dishwasher or using harsh cleaning solutions on the knife can have a similar effect. You never want to use soap with citrus extracts or bleach, which can also promote corrosion or rusting.

Using a foodsafe oil on your knives every so often will also help protect your knives and help them last longer. If you already have some oxidation showing on your knife you can use Comet cleaner and a Scotch-Brite sponge. An alternative would be to soak the blade in vinegar for at least five minutes and remove rust with a sponge. Remember oxidation will eat away at your knives over time.

• Are TRI-WIN knives dishwasher safe?

Never wash your knife in a dishwasher. They get banged around which can cause damage. Also, you do not want your knife in hot water and steam for a long period of time as the heat could damage the knife’s heat treatment and adversely affect the knife’s performance and edge retention. The extended exposure to the liquid may also cause rusting.

• How long will my edge last before I will need to sharpen it?

This will depend on how much the knife is used. Your Cangshan knife should keep its effective sharpness for 9 to 12 months with average daily use. This can be longer if you are honing your knife on a weekly or monthly basis. You can use a piece of paper to test the sharpness of the full length of the edge to see if you need to hone or sharpen the edge.

It is important to note a sharp knife is safer to use than a dull knife. Once a knife becomes dull the edge will fail to easily penetrate the item being cut and may slip away from the surface which can cause you to accidentally cut yourself. More force is also needed to cut through something with a dull knife which can also cause a dangerous accident if the knife slips away from the surface in an unintended direction.

• How do I care for my wooden knife block and/or my knives with wood handles?

Periodically rub foodsafe mineral oil into the knife block and/or wood knife handle with a cloth rag, wipe away any excess.