KNIFE CARE:
Most all of our knives are made of high carbon steel and not stainless steel. We recommend to not wash it, but instead, to wipe it down as soon as you have finished using it and put it away. You can wash it by hand if need be, but do not leave water on it. No soaking in a sink of dishes and do not leave it to air dry. Wash and dry it straight away.
No matter how well you take care of your knife, it will turn a dull grey color over time. It will not stay as shiny as new. This is normal. There is nothing to worry about as it is just the nature of the steel. Some foods, like lemon and onion, will mark it instantly due to the acid in them. You can polish it back to a high shine finish again, but it is unnecessary for the performance of the knife - it is purely cosmetic. High carbon steel is a tough and long lasting steel and will keep an edge for much longer than stainless steel. Used properly, your knife should have to be sharpened very little (depending on your daily use).
The only downside to high carbon steel is that it will rust if you do not take care of it. To prevent this, keep your knife as clean and dry as possible after use, and apply a light coating of oil periodically. For kitchen knives, olive, vegetable, canola, or sunflower oil is fine. For other knives, light machine oil like that used for sharpening is suitable, or any of the above listed cooking oils. Some oil can be poured into your sheath or knife block, and then poured out again, creating a water repellent environment to store your knife in.
If you do get rust spots, light ones can be scrubbed away with steel wool. More severe spots can be removed using wet and dry sanding. If you are not comfortable with this, simply reach out to us and we’ll guide you through it or ship it back to the shop and we’ll make it like new.
Things to remember:
-Don’t leave a knife soaking in water
-Don’t put knives in the dishwasher
-Don’t store in a wet sheath
-Keep your knife sharp
-Keep your knife stored correctly and safely
-Use the knife for the purpose it was made for
-Don’t use a knife as a lever, hammer, shovel, screwdriver, etc.
-Don’t cut on a glass, stone, or steel surface; use wood or plastic
-Remember to clean and oil the handle as well as the blade
-Do not heat the knife; if it ever gets hot enough to change the color, it will ruin the heat treat and temper
If you are not sure about something pertaining to your knife, don’t hesitate to ask us. Also, if you ever want us to sharpen it or clean it up, let us know! Thank You!
Most all of our knives are made of high carbon steel and not stainless steel. We recommend to not wash it, but instead, to wipe it down as soon as you have finished using it and put it away. You can wash it by hand if need be, but do not leave water on it. No soaking in a sink of dishes and do not leave it to air dry. Wash and dry it straight away.
No matter how well you take care of your knife, it will turn a dull grey color over time. It will not stay as shiny as new. This is normal. There is nothing to worry about as it is just the nature of the steel. Some foods, like lemon and onion, will mark it instantly due to the acid in them. You can polish it back to a high shine finish again, but it is unnecessary for the performance of the knife - it is purely cosmetic. High carbon steel is a tough and long lasting steel and will keep an edge for much longer than stainless steel. Used properly, your knife should have to be sharpened very little (depending on your daily use).
The only downside to high carbon steel is that it will rust if you do not take care of it. To prevent this, keep your knife as clean and dry as possible after use, and apply a light coating of oil periodically. For kitchen knives, olive, vegetable, canola, or sunflower oil is fine. For other knives, light machine oil like that used for sharpening is suitable, or any of the above listed cooking oils. Some oil can be poured into your sheath or knife block, and then poured out again, creating a water repellent environment to store your knife in.
If you do get rust spots, light ones can be scrubbed away with steel wool. More severe spots can be removed using wet and dry sanding. If you are not comfortable with this, simply reach out to us and we’ll guide you through it or ship it back to the shop and we’ll make it like new.
Things to remember:
-Don’t leave a knife soaking in water
-Don’t put knives in the dishwasher
-Don’t store in a wet sheath
-Keep your knife sharp
-Keep your knife stored correctly and safely
-Use the knife for the purpose it was made for
-Don’t use a knife as a lever, hammer, shovel, screwdriver, etc.
-Don’t cut on a glass, stone, or steel surface; use wood or plastic
-Remember to clean and oil the handle as well as the blade
-Do not heat the knife; if it ever gets hot enough to change the color, it will ruin the heat treat and temper
If you are not sure about something pertaining to your knife, don’t hesitate to ask us. Also, if you ever want us to sharpen it or clean it up, let us know! Thank You!