Knife Care

Taking care of your knife is easy and can extend the life of it indefinately. Here are a few things to note and some pointers to help keep it at its best.

Most of my knives are made from carbon steel which can rust if left wet, they should be cleaned by hand and dried after use. This also goes for my stainless knives too for best practice, whilst they wont rust as easily, sitting wet or soaking is not advised and could still damage the wooden handle.

Over time your carbon steel knife will develop a dark staining called a patina caused by the acids in the foods you cut, this isnt something to be worried about and will help protect the knife from rusting, it will start to build up from the first time of use.

Your knife is designed to stay as sharp as possible for as long as possible, it has been hardened to give a good balance of sharpness and durability. Ideally use a wooden chopping board and avoid cutting very hard foods such as large bones or anything frozen to help keep it at its best for longer.

Sharpening your knife will be required at some point in its life. I would reccomend using wetstones and I am happy to give advice on what is best to use or where to start, if you would prefer I also offer a sharpening service.

Whilst the wooden handle is treated it can dry over time, a coat of any food safe oil or wax will keep it hydrated and prolong its life.