Kitchen Buddy KB002
The wrong knife for the job!
I often find myself reaching for my Kitchen Buddy over perhaps a more suitable knife for a given task. Is this because I’m completely incompetent in the kitchen? Certainly, but I also just really enjoy the knife, and I think you will too!
I’m selling this particular knife, serial number KB002, at a reduced price because I’m not entirely happy with the finish on the blade. I would hope that a knife like this, made to be used daily would not remain pristine for long anyway.
Specs
Materials:
- Blade: CPM MagnaCut at 64HRC
- Handle: Canvas/epoxy composite.
Dimensions:
- Blade length: 139mm total, 124mm edge length.
- Blade thickness: 2.66mm at the ricasso.
- Overall length: 271mm
- Weight: 134g
Free shipping within Australia.
Care Instructions
Although I have tried to make this model as maintenance free as possible it’s still a good idea to follow some basic care guidelines to keep your knife performing at its best.
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Keep your knife clean and dry when not in use. Any steel will corrode given the right conditions; Acidic foods and liquids are usually the primary concern for kitchen knives. For extra peace of mind during long periods of storage, a light film of food safe oil or wax can be applied to the blade.
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Wash by hand in warm soapy water. Avoid cleaning with abrasives like scotchbrite etc. Do NOT put your knife in the dishwasher!
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Use wooden or plastic cutting boards. Cutting on hard or abrasive surfaces will dull and/or damage the edge.
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In general my knives have quite fine edges. They are not delicate, but they will sustain damage if pushed too far. Avoid chopping, and avoid cutting through hard materials like bones and frozen foods etc.
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Do not use the tips to pry. Do not stab the tip of your knife into your chopping board.
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Sharpen by hand on abrasive stones/rods. Avoid the ‘pull-though’ style sharpeners and powered equipment.
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Do not allow your knife to be exposed to sunlight for prolonged periods. like many materials resin based composites are susceptible to degradation through UV exposure if given enough time.
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