General care

Most of my knives (unless designed otherwise) are very thin and are not intended to chop through bones, frozen food or any hard objects. Do not twist the knife while cutting as this can chip the edge.

Please avoid soaking or prolonged wetting/drying of the wooden handle. If the wood ever begins to appear dry, you can refresh it with a penetrating wood oil or a fresh layer of food safe wax.

I recommend storing your knife on a magnetic strip or knife block. Do not store it in a drawer with other cutlery to avoid damage.

Clean your knife with warm water and soap after each use, dry immediately. Do not put it in the dishwasher or soak it in water.

Keep your knife sharp. A blunt knife is dangerous for your fingers so sharpen your blade often. Although a sharpening stone is your best option, a ceramic rod or honing steel will do the job just fine.

Choose a good chopping board. The best are wooden boards. Do not use glass or ceramic boards.

A little food-safe oil or olive oil wiped on to your knife once a while will keep your blade in great condition and preserve the beauty of natural wood.

Carbon steel

Your new knife will change over time as the carbon steel reacts to certain food acids and begins to build up a patina. Once the patina is fully developed it will protect the steel from rusting and give your knife its own personal character.

During the first few days of use, the blade may produce a slight smell when cutting acidic fruits or vegetables This is normal and will stop after the patina is formed. A simple way to wipe food acid off your knife while you work is to keep a kitchen towel next to your cutting board.

Even though the patina protects against rusting, your knife should also be kept as dry as possible. After use, simply wipe or rinse and then dry the blade and handle. Never put your knife into a dishwasher. 

For additional maintenance, occasionally oiling your knife with any type of food oil will also help give it extra protection from rusting.

Stonewashed carbon steel

The stonewashed finish offers additional protection, but please follow the care instructions for carbon steel. The stonewashed finish is very durable. However, it will still rust if left wet. The stonewash finish may fade in time.

Stainless Steel

Stainless steel knife may rust if left wet. Clean your knife with warm water and soap after use, dry immediately. Do not put it in the dishwasher or soak it in water.

San Mai

Please follow the care instruction for carbon steel. The dark carbon steel may rust if left wet. Super Blue steel is considered to be the best carbon steel for knife making. However, it can chip which is why it is often wrapped in a softer stainless steel to give it more support. Knives made from it are built for their cutting ability not for abuse. Avoid chopping through bones, frozen food or any hard objects. Do not twist the knife while cutting as this can chip the edge.