18+

Basic Knife Care

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Over time you will notice a patina forming on the surface of the blade as it develops its own character. This is quite normal for a knife made from carbon steel.

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Please do not put handmade knives in the dishwasher or leave them soaking in water as the steel is prone to corrosion, and the handle, being of a natural substance, will swell and move, thus causing damage to your knife.

 

If you wish to keep a keen edge on sharp knives it is best not to store them in a drawer with other cutlery as this will blunt and chip them. Cutting onto glass or other hard surfaces will also damage the blade. Wooden chopping boards are recommended as wood has natural anti-bacterial properties.

 

Wooden handles may benefit from a very light sanding and application of Danish oil or similar periodically, and bone or horn handles may need a coat of colourless mineral oil to prevent shrinking and cracking from drying out. The blade can be lightly wiped with food-safe mineral oil from time to time, too.

 

Use it, clean it, dry it, and store it safely.

 

With proper care your knife will serve you well and last a lifetime.