FAQ

Q: Can the CRUCIAL chef knives go in the Dishwasher?

A: No. I always recommend hand washing for all kitchen knives.
The steel is a high grade stainless steel used for surgical tools and shaving accessories, which obviously shouldn't rust (imagine getting a surgery done with a rusty blade...). The 13C26 steel would survive dishwasher cycles, but it's not nice, and will void all warranties.

Wood on the other hand tends to swell, and absorb water, especially when it's boiling water inside a dishwasher with harsh detergents. The handles are made of solid rosewood, which is a hardwood, but still prone to warping when boiled (like all woods).
But we like to test stuff: We left a complete knife set in the dishwasher for over 150 cycles. The steel was fine, the wood bleached out, lost nice color and was swollen. It still works fine, just looks a bit beat up.
Conclusion: Please don't ever put these knives in the dishwasher.

Q: The protruding tang on at the end of the CRUCIAL chef knives handle looks weird. Isn't that uncomfortable?

 

A: Good question. The short answer is: No. It's actually really comfortable.
When first designing this set, the handle's core focus was to make it comfortable and ergonomic to hold in your hand for any given cutting technique. The lower protruding part of the tang is designed on purpose, to nest that tang part in your pinky finger or ring finger joint (depending on the size of your hand). A hand with a size 10 glove hand will barely even notice that protrusion, when pinching the blade. The design also helps you manoeuvre the blade with all of your fingers, pinky included, whereas most knives focus more on the thumb, index finger and middle finger for manoeuvring the blade.
The edges are also polished to soft edges, so no blisters or sharp edges here.
This video explains it in more detail:

Q: That handle on CRUCIAL chef knives looks hard to clean. Will stuff get stuck in there?

 

A: As with most knives, you should ideally clean them soon after you used them, rather than the next day. Some foods harden more than others and will be hard to clean off any surface.
The CRUCIAL knives don't have any extreme negative spaces that would collect dirt, and are pretty easy to maintain and clean. The rosewood handle is not treated, so they're completely food safe. If you like to give your knives a treat, a gentle oil rub will make the wooden handle shine more. I like to just use cooking oils, since the handle will be in contact with some sort of cooking oil or fate sooner or later, and it doesn't make the wood cloudy.
Here's a short video cleaning the CRUCIAL B13 after splitting a roast chicken and roasted vegetables. I just use mild dishwashing detergent and lukewarm water, and dry them with a kitchen towel.

Q: How does that CRUCIAL magnetic wooden knife holder work? Are the magnets strong? What if I'm left handed?

A: Alright - those are three questions. But they can be answered as one in this short video:

- The magnets we use are strong earth magnets. Magnets are embedded in the wood on both sides of the knife holder.
- If you're left handed, you can just put the knives on the other side to access them with your left hand for easy removal. Tata!

Q: The CRUCIAL B13 boning filet knife has this weird metal fin at the bottom. What's that for?

A: That metal fin is called a blade guard or ricasso (on swords it's a bit different). It's not sharpened, and mainly used to protect your hand and fingers from slippage and cuts. In the case of a boning or fillet knife, this is very useful, especially when working with raw meats, poultry or fish that can have slippery surfaces.
Here's a short video explaining the design and use: