Frequently Asked Questions

Where are your products made?
 
Our knives are forged from German, Japanese, Swedish Sandvik and Swedish Damasteel Powdered Steel in our dedicated knife manufacturing factory in the renowned knife district in Yangjuiang, China. Our bladesmiths are some of the highest paid in our region and we have one of the largest dedicated quality control staff in our knife district. Every knife from Cangshan Cutlery is handcrafted and hand sharpened, these are real, passionate artisans creating beautiful, functional tools. We have recently partnered with factories in Solingen, Germany and Seki, Japan to begin manufacturing German and Japanese made knifelines.
 
What materials are your knife handles made of?
 
This will depend on the knife series, but we utilize high quality foodsafe polymer, walnut, teak, African blackwood or high alloy steel.
 
Why is my wooden knife block becoming discolored and/or warping?
 
This can happen if the knife block is exposed to liquids for an extended time or harsh cleaning solutions are used on the knife block. Since the knife block is made of natural wood we are not responsible for any damage that may occur to it through regular use and wear.
 
Why are my knives rusting?
 
Although our knives are stain resistant, no steel is truly stainless, so it is important to not leave your knife in liquids for an extended amount of time, like allowing your wet knives to air dry after washing. Also washing them in the dishwasher or using harsh cleaning solutions on the knife can have a similar effect. You never want to use soap with citrus extracts or bleach, which can also promote corrosion or rusting. Using a foodsafe oil on your knives every so often will also help protect your knives and help them last longer. If you already have some oxidation showing on your knife you can use Comet cleaner and a Scotch-Brite sponge. An alternative would be to soak the blade in vinegar for at least five minutes and remove rust with a sponge. Remember oxidation will eat away at your knives over time.
 
Are Cangshan knives dishwasher safe?
 
Never wash your knife in a dishwasher. They get banged around which can cause damage. Also, you do not want your knife in hot water and steam for a long period of time as the heat could damage the knife's heat treatment and adversely affect the knife's performance and edge retention. The extended exposure to the liquid may also cause rusting.
 
What is the angle of the edge of a Cangshan knife?
 
All Cangshan knives are sharpened to a 16 degree angle.

How long will my edge last before I will need to sharpen it?
 
This will depend on how much the knife is used. Your Cangshan knife should keep its effective sharpness for 9 to 12 months with average daily use. This can be longer if you are honing your knife on a weekly or monthly basis. You can use a piece of paper to test the sharpness of the full length of the edge to see if you need to hone or sharpen the edge.
 
It is important to note a sharp knife is safer to use than a dull knife. Once a knife becomes dull the edge will fail to easily penetrate the item being cut and may slip away from the surface which can cause you to accidentally cut yourself. More force is also needed to cut through something with a dull knife which can also cause a dangerous accident if the knife slips away from the surface in an unintended direction.
 
How can I sharpen my knives?
 
A knife can be sharpened through various means like using a pull through sharpener or manually sharpening the edge with a whetstone and leather strop. Cangshan Cutlery sells an Adjustable Angle Pull Through Knife Sharpener and a Knife Care Kit with all the tools you need to manually sharpen and refine your knife. The knife’s sharpness can be maintained longer with a honing steel which is a tool that keeps the edge aligned. Lastly you can take your knives to a professional sharpener, many companies offer this service.
 
What is the difference between the different steels you use in your knives?
 
A great knife comes from excellent materials. We utilize a wide variety of different steels that offer various levels of performance for knives of every caliber.
 
German X50CrMoV15 Steel gives an exceptional blend of hardness and durability to the edge, allowing for a precise and sharp edge without any brittleness. The steel has a hardness of 58 ±2 on the Rockwell Hardness Rating and is also highly stain resistant.
 
German MA5 Steel is similar to X50CrMoV15, but can be made harder during heat treatment and offers more corrosion resistance. This steel has a 59 ±2 on the Rockwell Hardness Rating and like the previous steel is also easy to restore and maintain.
 
Our proprietary X-7 Steel is harder steel than German steel which means it can take a significantly sharper edge. A unique, Damascus pattern is formed in the metal from folding 67 layers of steel together. X-7 Steel has a hardness rating of 61 ±2 on the Rockwell Hardness Rating.
 
Swedish Sandvik® 14C28N Steel in our opinion is the perfect mix of incredible hardness and durability. These steels take a phenomenally sharp edge and keep it up to 5 times longer than competing knives currently in the marketplace. That means a knife that stays sharper, longer. These steels have a hardness rating of 60 ±2 on the Rockwell Hardness Rating.
 
Swedish DAMASTEEL® RWL34 Powdered Steel is amazing steel, that can capitalize on the high alloy blend of metals perfectly melted together to create remarkably hard, strong and pure steel with a 61 ±2 on the Rockwell Hardness Rating.
 
The German steels we use in our mid-level knife lines, the X-7 and Sandvik steel are used in our high level knives and DAMASTEEL is used in our premier knife series.
 
How do I care for my wooden knife block and/or my knives with wood handles?
 
Periodically rub foodsafe mineral oil into the knife block and/or wood knife handle with a cloth rag, wipe away any excess.
 
Why do Cangshan Kitchen Shears come apart?
 
Our Kitchen Shears are designed to be separated into two pieces so you can easily clean them and ensure no bacteria grows and no food gets stuck in any crevice. 
 
What are the differences between Cangshan’s knife series?
 
The main differences are the design of the handles. We understand culinary professionals, home chefs, foodies and cooking enthusiasts have different needs when it comes to kitchen knives. Some prefer a light nimble knife while others work better with a heavy, large handled knife. This is the reason we have 27 patented designs. Another difference between the knife series is the steel used in the blade and the materials used in the handles. Be sure to check all the details in the online listings and/or packaging before purchasing to ensure you are getting exactly what you want.