- Joined Dec 10, 2015
Hi All. I got myself a pair of CCK cleavers for Christmas. A 1302 and a 1103. I love them! I want to take the best possible care of them. I wipe them down between cutting different foods and after using I give them a quick wash and hit them with a little baking soda, rinse again, thoroughly dry and then coat with a drop of canola oil before putting them handle side up on a magnetic knife bar. I am a little concerned that rust could eat away at the tang inside the handle as it is not really sealed at either end of the handle and I would suspect that water could get in there when rinsing a knife off etc. I would be tempted to use a little epoxy to seal them but I may have someone fashion some custom handles for them at some point in the future. Any suggestions? Am I needlessly concerned? Thanks!