Cleaning Instructions to Cutting Tips
Cleaning Instructions:
Since your knife is intended for cutting bread, it’s best to keep the blade wiped off either with a damp warm sponge or washcloth or towel after each use.
If washing the rest of the wood knife needs to be done, it needs to be with care. We suggest to carefully hand wash the whole knife with warm water and use a sponge or washcloth or towel to wipe then dry completely off. You may air dry but it’s best for the wood part to be dried off as much as possible after washing to limit the weathering of the wood. Remember we offer to re-sand and oil your knife (and re-blade if needed) but you should reoil the wood on your bread knife as needed. We recommend Howards butcher block conditioner and 300 to 400 grit sandpaper to re-buff the wood on your knife if needed or you want to maintain that just out of the box finish.
Never put in the dishwasher or have it submerged in water for any period of time, and best to not be left undried after washing.
The hardwood is conditioned only with food grade butcher block oil, periodic re-oiling of the hardwood may be needed over time. As mentioned, We suggest Howard’s Butcher Block Conditioner or any other food safe wood oil would work too.
Fiddle Knife Details, Construction / Material Information:
The blades are stainless steel and are serrated. Blades are attached to the fiddle / bow with stainless steel furniture screws and stainless steel washers between the blade and the hardwood.
The fiddle knife’s hardwood furniture is conditioned with Howard’s Butcher Block Conditioner (Periodic re-oiling may be needed over time)
Regular Lockyer Bread Knives come in either solid wood tones or two tones, the Deluxe Fiddle Knives / Bow Knives have accented hardwood stripe inlays in the handle for extra fancy flair and a slight texture for handle grip😉
All Lockyer Bread knife sheaths are made of cedar.
The Lockyer Fiddle knife lanyard and sheath twine is made of sustainable hemp.
Cutting Tips:
Let the blade do the cutting, try not to smash down and force. Letting the blade make its way through the bread as you saw back and forth will insure a good straight cut and increase the longevity of your stainless steel blade. This is a best practice for cutting both thick hard crusted bread to soft freshly baked bread.
Cutting soft freshly baked bread that is squishy and sticky? Observe our 1st tip and maybe with a brush, every once in a while put a light coating of olive oil or butter on the knife blade. This may help prevent the buildup of fresh bread residue on the knife blade which will increase friction with the next slice.
Have you had your knife for a while and want a refurbishment? Check out what we offer for your Lockyer Bread Knife! Click the Button Below: