Cuchilleria Pallarés was founded in Solsona Spain in 1917 and the third generation took over the running of the company in the early 2000s. All knives are hand sharpened.

These knives are all made from carbon steel, which has a harder and stronger cutting edge than stainless steel. They are easy to sharpen but take a little more care than stainless steel knives. They are definitely worth the extra love.

Carbon steel can rust if left wet and a lick of oil will help to keep them rust free. With use these knives will develop a grey-blue patina and this is what you should aim for. This will happen through use and the reaction with both proteins and acids. This natural protective coating can be sped up by sinking the blade to the hilt in a mixture of 1/2 vinegar and 1/2 hot water, the colour of the blade will begin to darken, rinse the knife and then oil. If you do leave the knife damp and red rust occurs just gently clean with a scouring pad and vinegar, dry the blade and re-sharpen and oil.

Remember: Blue rust (oxidisation) is good, red rust is bad!

Do not leave the knife soaking in water or wash in the dishwasher!

Always clean and dry the knife after use.

Composition: carbon steel (blade) and boxwood (handle)

Photos by Natalie Jeffcott