Paudin Knife Set (7-Piece, High Carbon Steel, Pakkawood Handle)

What steel type is used in these knives and how hard are the blades?

The knives are made from 5Cr15MoV high carbon stainless steel with a Rockwell hardness rating of 56+. This steel composition provides excellent edge retention whilst maintaining corrosion resistance. The high carbon content makes the blades harder and more durable than standard stainless steel, allowing them to stay sharp longer and perform better under regular kitchen use.

Are these knives dishwasher safe?

Hand washing is strongly recommended to preserve both the blade sharpness and handle integrity. Whilst the stainless steel can technically withstand dishwasher cycles, the harsh detergents and high heat can damage the Pakkawood handles and potentially dull the precision-ground edges. Simply wash with warm soapy water and dry immediately after each use.

What cutting tasks can each knife in the set handle?

The 8-inch chef knife handles general chopping and dicing. The santoku excels at slicing and precision cuts. The nakiri is perfect for vegetables with its straight edge. The bread knife cuts through crusty loaves without crushing. The carving knife slices roasts and poultry. The utility knife manages medium tasks, whilst the paring knife handles detailed work like peeling and garnishing.

How should I maintain the sharpness of these knives?

Avoid cutting on hard surfaces like glass or stone - use wooden or plastic cutting boards instead. Don't cut frozen foods or bones which can chip the blade edge. Store knives in a knife block or magnetic strip rather than loose in drawers. Regular honing with a steel rod maintains the edge between sharpenings, whilst professional sharpening every 6-12 months keeps them performing optimally.

What makes the 15-degree edge angle special?

The 15-degree double-bevelled edge creates an extremely sharp cutting surface that slices through ingredients with minimal pressure. This acute angle is sharper than typical Western knives (usually 20-25 degrees) but requires more careful handling. The precision grinding ensures consistent performance across the entire blade length for professional-quality results.

Can these knives handle heavy-duty tasks like breaking down whole chickens?

Yes, the 8-inch chef knife and carving knife can handle poultry breakdown effectively. The high carbon steel construction and proper blade geometry make them suitable for cutting through joints and cartilage. However, avoid using them on bones or frozen meat, as this can damage the precision-ground edges. For bone cutting, use a dedicated cleaver instead.

What warranty coverage is included with this knife set?

Paudin provides a lifetime warranty covering manufacturing defects and material failures. This warranty demonstrates confidence in the build quality and steel composition. The warranty covers blade integrity and handle construction but excludes damage from misuse, such as cutting bones, dropping, or improper cleaning methods. Customer support is available for any warranty claims or product questions.

How do I know if these knives need sharpening?

Test sharpness by slicing a ripe tomato - a sharp knife will cut cleanly through the skin without crushing the flesh. Paper cutting is another test: a sharp blade should slice through paper smoothly without tearing. If the knife starts slipping on tomato skins or requires excessive pressure for basic cuts, it's time for sharpening. Regular honing between uses helps maintain the edge longer.