Complete Guide to Caring for and Sharpening Hand-Crafted Pattada Knives

Massimo Manca
May 4
3 min read

Hand-forged Pattada knives embody centuries of Sardinian tradition. Their C70 high-carbon steel blades deliver a razor-thin edge, while handles of ram’s horn or juniper wood carry the scent of the Mediterranean maquis. To preserve both beauty and cutting power you need mindful routine care—from daily cleaning to scheduled sharpening.This guide gives you every technique, tool, timetable and rust-prevention trick you’ll need to keep your Pattada performing at its best.

Why Regular Maintenance Matters

High-carbon steel reaches 58–60 HRC, perfect for an aggressive edge but more vulnerable to corrosion and micro-chipping than stainless alloys. Consistent upkeep prevents

rust spots that creep beneath the bevel,
premature dulling of the edge,
cracks or swelling in natural-material handles.

Essential Kit

Step	Tool	Pro Tip
Cleaning	Soft brush + pH-neutral soap	Skip harsh detergents
Drying	Microfiber cloth	Blot—don’t rub
Pre-grind	Water stone 1 000/3 000 grit	Soak 10 min
Fine grind	Stone 6 000/8 000 or ceramic rod	Use light strokes
Stropping	Leather strop + green compound	Realigns and polishes the edge
Protection	Food-grade mineral oil	Apply a thin film after each session

Travelling? Swap the stones for a two-grit pocket sharpener—just keep the 18–20° angle constant.

Cleaning, Step by Step

Rinse immediately after use under lukewarm water with a drop of neutral soap.
Brush ricasso and pivot: salts and food particles hide there.
Rinse again and blot dry with fresh microfiber.
Let the knife stand upright for 2–3 minutes.
Oil blade and—if horn—handle with a whisper-thin coat of mineral oil.

Never dish-wash. Alkaline detergents and thermal shock ruin the blade’s temper and natural handles.

Sharpening Techniques

1. Water-Stone Grinding

Angle: ~20° to the stone.
Motion: Push from heel to tip, angle steady.
Cycle: 10 strokes side A + 10 side B on 1 000 grit; repeat on 3 000 grit.

2. Refining Pass

Move to 6 000–8 000 grit or a ceramic rod; 2–3 gentle strokes per side close the micro-serrations.

3. Leather Stropping

Finish by drawing the edge across leather loaded with chromium-oxide paste. The mirror-polished apex stays sharp longer and resists oxidation.

A clear video tutorial is available from Coltelleria Collini:https://www.coltelleriacollini.it/blog/affilare-coltello-manuale

Maintenance Intervals

Usage Pattern	Full Grind	Leather Strop
Home cooking	Every 4 months	Every 2 weeks
Professional (chef, butcher)	Monthly	Every 2–3 days
Collection / infrequent use	1–2 × year	Before each outing

Rust Prevention & Storage

Dry environment (≤ 50 % RH)—avoid damp cellars.
Leather sheath lined with microfiber or velvet to limit scratches.
Silica-gel packs in drawer or display case.
Oil film every three months when the knife sits idle.
For storage beyond a year: vacuum-seal or wrap in an oiled cloth.

Kitchen Knife Guru estimates that a light mineral-oil coat prevents roughly 90 % of corrosion on non-stainless steels:https://www.kitchenknifeguru.com/knife-sharpening/how-to-sharpen-kitchen-knives/

Mistakes to Avoid

Dry grinding: heat destroys the temper.
Changing angle mid-stroke: produces an uneven convex edge.
Cheap pull-through sharpeners: remove too much steel and scratch the finish.
Storing the knife wet inside its sheath: rust forms within hours.
Abrasive scouring pads on the satin finish: they slash collector value and looks.

Conclusion

A well-kept Pattada becomes a family heirloom. Spend a few minutes on cleaning and sharpening, store it dry, seal it with oil—the knife will reward you with crisp cuts, safety and a character that only deepens with time.

Ready to put these tips into practice?Explore the full line of Sardinian craftsmanship here: https://www.coltelliartigianalipattada.com/