How to care for your knife

General Knife Care:

- Never put your knife in the dishwasher

- Ensure all steel is dry before storage 

- Use a cutting surface with some give. Wood cutting boards are excellent, plastic also works well. Glass or granite boards will dull your knife quickly.

-Oil for culinary knives is unnecessary if you store them clean and dry. If you do oil your knife never heat the knife in a manner similar to seasoning a cast iron pan. This can and will ruin the heat treatment, which cannot be corrected.

- Avoid storing a knife with the edge against another utensil, knife, etc

- Avoid using steel kitchen knife sharpeners or honing rods. I recommend ceramic honing rods. 

- There are a variety of products that are on that market for protecting steel, preventing rust and, protecting handle material. You will never need anything other than proper care and perhaps sending the knife to us for an occasional tune up. If you wanted to use something that keeps your knife in the same condition you received it: I use Axe Wax on every knife that I ship out. This product protects and brings out the final finishes and I cannot recommend it enough. Find it here: https://axewax.us/ 

Carbon Steel Knife Care: 

- Do not be intimidated, a carbon steel knife is far easier to care for than any cast iron pan.

- Do not let anything acidic sit on the surface of the steel (lemon juice, onions, etc) after you complete your prep. 

- Wash with simple dish soap and water after use and dry it completely. 

- Carbon steel will form a patina which can have vary in color from grey to even black. This is a natural reaction of the raw steel to environmental factors. Your knife will have a forced patina when you receive it to serve as a starting point for you. Your knife will develop its own unique patina and be one of a kind. It serves as a natural barrier to corrosion.

- Do not leave your knife sitting in water, it will rust. If you forget don’t worry, most surface rust can be removed with a scratch less blue scotch brite pad.

- Carbon steel requires a little more attention but it will work for you for a lifetime. Easy to sharpen and will blast through any task you give it.

Stainless Steel Knife Care:

- Stainless steel is in most knives you probably have come across and is very beginner friendly.

- Stainless steel is just that, Stain Less, not Stain Never. It will rust or stain if left sitting in water or left dirty for extended periods of time.

- Keep in mind all of the general knife care above and this steel will take care of you for years to come.