Knife Care

All of our knives are crafted with proven, high carbon steel, known for edge retention. They should be hand washed and wiped dry. Any water left on the blade will cause it to rust.

Don’t cut on glass or ceramic dishes like plates and platters — ceramic is harder than steel and will cause the edge to dull more quickly.

Natural Patina

If you use your knife, it will most likely develop a natural patina over time as the steel reacts to chemicals in the materials it comes into contact with. This is perfectly normal and adds to the character and story of your knife. No two knives will wear the same way, making each one unique. The patina also helps prevent rusting.

Preventing Rust

Moisture causes rust, so keep your knife dry. If you won’t be using it for awhile, coat it with a layer of oil.

For kitchen knives, food safe mineral oil can usually be found for a few bucks in the pharmacy section of your local grocery store. Butcher block oil or conditioner is also food safe and usually contains a mixture of waxes and mineral oil.

If you don’t use your knife for food, most types of oil should be sufficient.

Take knives out of their sheaths when storing them as well.

Removing Rust

There’s nothing wrong with a little bit of rust, but when it’s allowed to build up, it will begin to corrode steel and cause pitting over time. The gray, ultra fine sanding pads by 3M that you can find at most hardware stores are a good way to remove rust. Lightly rub in the direction of the scratch pattern on the steel. Applying more pressure can help get down to bare metal, but might also remove the finish on the handle if you’re working on the tang. Just use your best judgment.

Always be aware of the edge and the tip of the knife so that you don’t cut yourself.

Questions?

Feel free to get in touch if you have any questions.