Parenteau's chef's knife - Model 1
Parenteau's chef's knife - Model 1
Parenteau's chef's knife - Model 1
Parenteau's chef's knife - Model 1
Parenteau's chef's knife - Model 1
Parenteau's chef's knife - Model 1
Parenteau's chef's knife - Model 1
Parenteau's chef's knife - Model 1
Parenteau's chef's knife - Model 1
Parenteau's chef's knife - Model 1

Parenteau's chef's knife - Model 1

Regular price $399.99
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Chef's knife (model-1)

Knife handmade in Quebec.

Specifications:

This knife is made of premium O1 carbon steel with a
high hardness of 62-63 HRC (excellent durability and edge retention)

The handle is made from Quebec sugar maple wood. The wood is then roasted to caramelize the sugars present in its fibers. Once roasted, the wood recalls the amber color of our delicious Quebec maple syrup.

*** the wood grain is unique for each knife so it could be a little different than the one in the pictures ***

Why choose carbon steel instead of stainless?

The grain structure of carbon steel is much finer than stainless steels. This fineness of grain allows for a sharper, stronger and more durable cutting angle. Your knife will therefore be sharper and keep its cut longer than any stainless steel knife.

Your blade is made from hardened type O-1 steel. Thanks to a process of heat treatment and rapid cooling (quenching), the blade acquires great hardness and durability. Each of our blades is handcrafted with the utmost care.

If you cut acidic foods, onions, lemon, lime, etc., your blade will develop a patina (blackened blade) this is normal because it is the steel that protects against food acidity and oxidation. Carbon steel is much more efficient and durable than stainless steel, on the other hand, it is imperative to dry the knife well after each use.

Maintenance

Hand wash with a sponge (so as not to damage the patina)
Dry well after use.
Never cut bones or frozen products.
Always cut on a wooden or plastic board and do not scratch with the edge.
Sharpen by hand on a stone with a grain size of 1200 or more. Sharpen with a ceramic gun shank.
Apply oil to the handle and blade when you have time. (mineral oil, vegetable oil / canola etc ...)
Sharpen or sharpen?

It depends on how worn your knife is, whether it has lost its sharpness with frequent use, or if it is actually dull. Knives that have lost their sharpness sharpen with the rifle. For dull knives, a sharpening stone should be used.