Your handcrafted knife will give you many years of service and performance if you follow these simple care and maintenance tips.
- Always keep your knife clean and dry to avoid rust on carbon steel.
- Hand wash immediately after use using mild soap and warm water. Dry with a clean tea towel or paper towel. Don’t let it drip dry on the sink.
- Never put your knife in the dishwasher. The heat and chemicals will destroy the handle and knife finish.
- Always store your knife in a dry place. For long term storage, use a light coat of food safe oil such as food safe mineral oil.
- Use a quality chopping board made from wood or plastic. Hard surfaces, such as glass, metal and stone, can damage the cutting edge.
- Use suitable water stones to sharpen your knife or employ the services of a professional. Use a fine ceramic honing rod to touch up between sharpenings. Do not use those pull-through sharpeners.
- Use your knife for the purpose it was designed for. Don’t try to cut through bones, hard cheese or frozen foods unless the knife was designed for that task.
- Carbon steel will develop a patina over time.
Patinas
- A patina is a slow oxidisation of the steel that occurs with normal use and age, this results in your blade changing colour.
- It adds character to your knife and shows its story over time. It also helps with rust resistance.
- Acidic foods will create a patina quickly.
- Different foods promote different colour patinas. Cooked meat can turn your steel blue and acidic foods such as lemons, pineapple and onions can turn it a grey/black colour.