Why CNHensel Knives

CNHensel Knives are designed and handmade in Minnesota. Built for high performace, and with proper care, will last a lifetime. Only the highest quality materals and procesess are used on each knife. Every knife is made with a painstaking attention to detail, and no knife leaves my shop until it passes final inspection and edge testing.

Knife Care

All knives require regular cleaning and oiling, regardless of the steel. However, this is particularily true for high carbon steel. Handwash only with warm water and dish soap, using your hands or soft cloth to lightly rub the blade until clean. Dry thoroughly and immediately with a dry hand towel. Apply a light coat of oil to the blade steel before storage. A simple oil, such as WD-40 works well (not food safe), or mineral oil (food safe), but most oils will work. Carbon steel knives will patina over time, especially in a kitchen use scenario. Patina will not effect the performance of the blade. In fact, most chefs consider a knife with patina to be a badge of honor showcasing the use of the knife and also telling a story of each meal prepared over the years. This will only get better over time. Wood handles also require periodic oiling. I prefer boiled linseed oil for wood, but mineral oil works as well. Apply a light coat and allow wood to absorb oil, then wipe off excess with a dry paper towel.