Knife Care

General Care

Always cut on a wood or plastic cutting board. No glass, no plates, no metal.

Wash all knives by hand using dish soap and a soft sponge or towel. Dry completely before storage.

If your knife is made from a high carbon steel, coat the blade with a thin layer of food safe mineral oil before you put it away. If you don’t oil a high carbon steel blade it will rust. You can use any food safe mineral oil like you might use on your cutting board. Carbon steel will patina over time. This is normal and can add character to a knife. If you accidentally let your knife rust, hit it with a scotch brite pad and some barkeeper’s friend.

Never put your knife in the dishwasher. The detergent and heat are rough on any handle material, and knives can jostle against other cutlery or ceramics dulling the edge. Dishwashers destroy knives.

Maintain the edge of your knife with a leather strop. You can use a steel or honing rod, but I feel like a leather strop is more fool proof. If it gets too dull, sharpen with a nice water stone or send your knife back to me!