Knife Care & Maintenance

Crafted from the finest materials, our knives are designed to offer a lifetime of exceptional performance, provided they are cared for with attention and respect. By following a few essential practices, you can preserve their beauty, functionality, and sharpness for years to come.

Essential Care Tips

Hand Washing Only:

Always wash your knife by hand with hot, soapy water. Avoid placing it in the dishwasher, as the harsh detergents and high heat can damage the blade and handle over time. After washing, dry the knife thoroughly with a soft cloth to prevent moisture buildup.

Proper Cutting Surfaces:

For the longevity of your blade, always use a wooden or softer plastic cutting board. Hard surfaces like granite, glass, stone, metal, or ceramic can quickly dull the edge and may even chip or damage the blade permanently.

Avoid Certain Materials:

Our knives are designed for precision cutting and slicing of food. They are not suited for cutting through bones, frozen items, or ice, as these can cause chips and damage the delicate edge.

Corrosion Resistance & Staining:

While our knives offer superior corrosion resistance and are stainless, they still require regular care. The more carbon content a blade has, the better it holds its edge but the more susceptible it is to staining. To prevent corrosion, always wash and dry your knife promptly after use. If any staining occurs, gently scrub with soap, water, and a mildly abrasive pad (such as the green side of a Scotch-Brite sponge or an SOS pad).

Damascus Knives:

For those who own one of our custom Damascus knives, additional care is required. These knives are more susceptible to corrosion due to the unique construction of their layered steel. We recommend oiling the blade occasionally with mineral oil to protect the steel and maintain its beauty. This is especially important for knives stored in leather sheaths, where the blade may be more prone to moisture exposure.

Sharpening:

Regular sharpening is key to maintaining optimal performance. The frequency of sharpening depends on usage, but for most home chefs, sharpening once a month is sufficient.

Final Thought:

Keep Your Blade Sharp. A sharp knife is not only safer to use, but it also enhances your culinary experience. Treat your knife with care, and it will reward you with years of precision and performance.