Living an alternative lifestyle here in the coastal mountains of Oregon, I build hand forged kitchen cutlery from high-carbon steel. This cutlery is prized for its superiority by the many professional chefs who use it everyday. Forging is a process utilized since ancient times for creating fine knives. The steel is compacted by the hammer, forcing a higher carbon concentration to the cutting edge. The actual crystalyn structure is tightened and more perfectly aligned, resulting in a more durable, longer lasting, finer keen edge. Carbon steel knives are best clean using a wet cork dipped in cleanser for the blades. Rinse, dry and oil the handles. No dishwashers please. You will have a knife of heirloom quality to serve you for many years to come. I suggest a ceramic rod for regular honing. Happy cooking! Michael Hemmer, Bladesmith