Care & Maintenance

Carbon steel blades require more care than stainless steel, what they lack in stain resistance is made up for in cutting ability and character. They can be more easily sharpened, as well as sharpened to a greater extent. As carbon steel blades, they do NOT have any innate stain resistance. In exchange for improved performance while in use, you will have to take care to properly attend to them when not in use.

While using these knives, irregular oxides form what is called a patina. These oxides are harmless, and with enough time will build up to a rich protective layer preventing further oxidation of the metal.

Acidic foods and water may rust the blade if not removed after use. If this happens, remove the blemish with 3000 grit sandpaper under cold running water.

DO NOT PUT THESE KNIVES THROUGH THE DISHWASHER, it will sandblast their edges. Wash them by hand with the scrubbing side of a BLUE non-scratch sponge. Do not use green abrasive sponge pads.

If your knife is Damascus steel, you can restore its pattern with 3000 grit wet/dry paper that can be found at automobile supply stores. Rub gently under cold running water and dry immediately.

You can restore the luster of your knife’s handle with a microfiber cloth and microcrystalline wax.

When sharpening your knife, do so on a fine whetstone or fine steel. Avoid using any sort of “pull though” sharpener, it will damage the cutting edge of the blade.

If you so desire, we’ll by happy to sharpen and refinish knives with regular wear and tear through appointment or for the price of shipping.