Chicago Cutlery, Care for Walnut Handles?

[Dark Nemesis]

I've built a 31 piece cutlery set to use from any type of cooking need in the kitchen, to having a full set of knives for large gatherings. These knives are used daily without exception, as their are the only culinery knives that I own. After every use I take a second and put a fresh light veg. oil coating on the blade, but I've never done anything to care for the walnut handles. Is there anything that should be done? Most of these knives are over two years old, and do not look to have any water damage at all.

I've tried many different sets from not only chicago cutlery, but henkels and others, and prefer the walnut handled set over any other.

Any advice for such care would be appreciated.

 

[Shmackey]

Just treat the wood with mineral oil every so often and don't put them in the dishwasher. Don't even let them soak in water.

The dishwasher thing is why I gave up on wood-handled knives.

 

[Razoredj]

Found after a brief search:

Quality cutlery deserves good care. Like your fine china, we recommend that your Chicago Cutlery knives be washed separately from the rest of your dishes and utensils and thoroughly dried after each use. Do NOT put Chicago Cutlery knives in the dishwasher. The heat and detergent have a corrosive effect on the blade. Knocking against other items can dull the blade, and the harsh detergent will damage the wood or synthetic handles. Soaking in water will remove the natural oils from the wooden handles. To help restore the color and put some life back into the handles, rub or soak the wood handles with Chicago Cutlery Natural Wood Conditioner (WCOIL). WCOIL is a food-grade mineral oil packaged in a convenient bottle with waste-free applicator. (Use WCOIL frequently on all unfinished wooden kitchen accessories including knife holders, butcher blocks, and cutting boards.)

After oiling, polish the handles lightly with fine steel wool (not soap) for a beautiful new handle finish. This treatment is good for all natural wood handles from time to time, as the natural oils wash out even with the best of care.

Failing that, you could try keeping your Chicago Cutlery knives under a cardboard pyramid. Be careful; it might sharpen the handles, too. Whisper softly to the pyramid what your desires are. Avoid love spells, as these are considered dark magick.

 

[Gene]

Gee, I guess I must not be that picky. My set of Chicago Cutlery is almost twenty years old. They have sat in the sink all night in water. Banged around like you wouldn't believe. Cleaned fished from salmon to small trout, boned chickens, cut hundreds of pounds of tomatoes, you name it. I sharpen them on a steel and never have done a thing as far as maintenance. Never have oiled the wood or put anything on the blades. Sure there's a small spot or two on a couple of the blades and the wood handles don't gleam but no cracks or pieces missing. Yes indeed, they can take abuse!

 

[Steve-O]

Razor,

I've never seen that blurb before...but it's almost exactly what I do with a couple CC knives I own. Substitute veg oil and 3M green pad.

Steve-O

 

[Melvin-Purvis]

Funny that this post came up when it did...

I too have been collecting older wood handled kitchen knives by Russell GRW, Dexter, Chicago, etc.

On Sunday last I came across an unused complete set of Chicago Cutlery that still had the blades taped from the factory. But, the handles were all dry and bleached white...looked like sun or water damage.

There was no warpage, and very little in the way of shrinkage or cracking. The block was quite new. I bought them for $12, brought them home, wrapped them all in a few paper towels, and promptly placed all the knives handle down in plastic bag which I poured Wesson Canola oil into.

After soaking for a day, I removed the knives from the bag, hung them in the breeze for a day, then sanded the handles down with 400 grit emory cloth.

After the sanding, I sealed them with a beeswax compound. They look and feel new now, and after a few strokes on the steel, they're ready for "bidness"

I brought them back from the edge, and feel like I sure got my money's worth in the process...

 

[OUCH]

DN- Melvin-Purvis, pretty well suummed it up IMHO - either vegetable or mineral oil does it on the handles and please don't stuff them in the dishwasher after you've sharpened them. OK, unless she's cute and has a sister who likes older guys -----damn, more knives to sharpen for a simple "thanks - bye".