The steel in the blades is old Sheffield tool steel, not your typical modern steel alloy or stainless steel so most importantly if left in a wet environment it will pick up surface rust. Not unlike an old Sabatier or current artisan chefs knives. So please wipe it down with a hot cloth or if necessary wash in soapy water and dry immediately. Apply a little cooking oil if not in regular use. The wood is Walnut Wood. I treat the handles with linseed oil, giving it a nice waterproof finish. It will benefit from a light re-application from time to time. Do not put your knife through the dishwasher as this will damage the handle and the blade. Your knife can be sharpened on a stone if you wish and it will hold a very sharp edge but I think the edge I have set is more than sharp enough for cheese.

Stichelton cheese knife

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Product code: Q20.

Named after the Stichelton dairy on the Welbeck Estate in Nottinghamshire, where Joe Schrider produces one of the finest blue cheeses in the country. Jon's favourite blue by a mile! Joe is a fantastic tradional cheesemaker and supporter of craft and artisan makers. These knives are made here at Sytch Farm by Jon. Check out product description for more details.