Mothers Day Washup All-Over Bonberry
$40.00
Price Summary
- $40.00
- $40.00
- $40.00
Washup All-Over is a superior ‘all-over’ everyday wash. It cleanses, hydrates and restores the skin and is loaded with beneficial plant-based extracts and oils, including Harakeke, Ginger Root and Aloe.
The leading release from last year is back!
One for the Bon Vivant! Crushed Geranium leaves and Distilled Davana dance with overripe Berries and Lychee, creating a fruitful composition. Musk Blossom’s woody undertones deliver warmth and spice which is oh-so nice. Bonberry is très bon.
A luxurious scent to gift or be given, purchase one now before they disappear.
500ml
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The One is the same Santoku shape as the Handyman but on a bigger scale. This delightful big boy is what chefs use, and they use it for everything – from fine-dicing herbs and slicing mushrooms to carving a big piece of roast beef or portioning a whole chicken. This sized blade is perfect for a more experienced user or someone serious about cooking significant cuts of meat.
Made To Slice:
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Oil Thy Knife
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No matter how well you look after your knife, it will still turn a dull grey colour over time. The nature of carbon steel is to mark and lose its shine. There is nothing bad or unhygienic about it. It is just how carbon steel behaves. Some foods like lemons, onions or tomatoes will mark instantly due to their acidic nature. You don’t need to stress about this, and you can polish the knife back to a high shine, but it is unnecessary for functionality.
If left wet, the knife will end up with rust. While this isn’t ideal, it’s not a major drama. The knife can be pulled back to greatness by scrubbing the rust spots with steel wool and, once cleared, dry well and oil again. If the blade has been left damp for a long time, it will go remarkably rusty. You will need to use a wet and dry emery paper. Start with a 400, then work up to an 800 and finish with a fine abrasive metal polish. Wipe, rinse, dry, then oil. We recommend using a dab of knife oil after every use.
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Made To Slice:
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Firstly do not ever put these knives in the dishwasher. Carbon steel is best rinsed, then gently wiped. Follow this by drying your knife with a dry cloth, then brush with a bit of mineral oil after use to keep the blade safe from rust. This knife likes to be dry, so don’t wash it then leave it wet on a bench. Dry it properly and put it straight away.
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Oil your knife with mineral oil before you store away. While not essential, this step is a preventative measure to help prolong the life
No matter how well you look after your knife, it will still turn a dull grey colour over time. The nature of carbon steel is to mark and lose its shine. There is nothing bad or unhygienic about it. It is just how carbon steel behaves. Some foods like lemons, onions or tomatoes will mark instantly due to their acidic nature. You don’t need to stress about this, and you can polish the knife back to a high shine, but it is unnecessary for functionality.
If left wet, the knife will end up with rust. While this isn’t ideal, it’s not a major drama. The knife can be pulled back to greatness by scrubbing the rust spots with steel wool and, once cleared, dry well and oil again. If the blade has been left damp for a long time, it will go remarkably rusty. You will need to use a wet and dry emery paper. Start with a 400, then work up to an 800 and finish with a fine abrasive metal polish. Wipe, rinse, dry, then oil. We recommend using a dab of knife oil after every use.
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