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Hand Stamped and sharpened.

The knife industry is a tradition in Solsona that dates back to the sixteenth century. The company Pallarès, founded in 1917, is today the only testimony to the Spanish regions renowned knife-making industry. Throughout its history, Cuchillería Pallarès has chosen and still chooses the materials to be used by always seeking out the highest quality. Now in the hands of the third generation, these high standards are maintained with the priority as ever being the quality of the cutting edge.

Pallarès Solsona is a Catalan Family that dates back to 1917 in Solsona-Lleida-Spain and after three generations it remains faithful to its traditional philosophy, since, although they have been modernized to meet the needs of the market today, these blades are still assembled, adjusted and sharpened by hand.

Handmade in Spain.

Closed measures 10cm x 3.2cm x 1.7cm.

Open measures 18cm x 3cm x 1.7cm.

All Pallarés knives and blades are made by hand in Solsona, Spain. 

*A Note about Carbon Steel Blades*

 From a practical point of view, chefs use high carbon blades because they can get sharper and hold their edge better than knives made from stainless steel.

*Use Mineral Oil to prevent rust, washing your knife shortly after use and oiling the blade is recommended 

. Food-grade mineral oil is probably the best [oil] you can use.

*Stains and rust are naturally occurring when using carbon steel knives.

* Build Patina,  force a patina onto the blade to protect it from rust.  You can do it with almost anything with acid in it: instant coffee, vinegar, potatoes.  Just rub it on the blade and polish them in to make a shield for the steel.