Please note: Carbon steel.

Rust never sleeps: under no circumstances should carbon steel knives be put in the dishwasher - this would make them rust quickly and ruin the exquisite cherry wood handles. The steel will discolour for a short while upon being subjected to foodstuffs with high acid contents (citrus fruits, apples, fish), and these may assume a mildly metallic taste. However, this reaction is neither a concern for the stability of the knives nor for the health of those eating the food. Carbon steel knives require, and deserve, careful handling. To remove rust particles from your blades the Herder rust easer

Windmühle paring knives.

These paring knives come in two specifications - with a blue-glazed blade surface (and thus in every respect a Solingen knife), or finely ground in the traditional manner.

Please note: Carbon steel.

is the ideal solution. Simply rub it along the dry blade and the rust will diappear instantly. Exactly how this is done, we cannot say since Herder keep the material formula secret.

Blue Glazing.

Of course, there might be other, comparable techniques, but the final grind of carbon steel blades on a wooden disk covered with leather has - to the best of our knowledge - only ever been performed in Solingen. Blue glazing is a work step dating back to the very beginnings of knife production there. Initially, before the advent of stainless steel and the subsequent dominance of that material, it was the only way to give the marvellously thin and sharp carbon steel blades a rust- and stain-resistant surface. This extremely work-intensive and time-consuming process made it possible to enjoy the best of both worlds: hard, robust carbon steel and a light, flexible blade which never becomes blunt. The blades' bluish shimmer is a result of the refraction of the light in the fine grinding marks.