Knife Care

Carbon steel blades are prized for their sharpness and character, but they do require a little more attention than stainless. After use, always rinse the blade with warm water and dry it immediately. Never leave it wet or allow it to air dry, as this can lead to rust or staining. Over time, the steel will develop a natural patina — a mark of use that helps protect the blade and tells its story.

Knives should never be placed in the dishwasher. The combination of heat, moisture, and harsh detergents can damage both the blade and handle. Likewise, avoid soaking your knife or submerging the handle in water, as this can cause movement, cracking, or long-term damage to the handle materials.

To keep your knife performing at its best, regular maintenance is key. A light application of food-safe oil or wax every couple of months will help protect the steel and maintain its finish. Between sharpenings, use a strop or honing method to keep the edge aligned and razor sharp.

Store your knife in a dry, safe place — whether on a magnetic strip, in a saya, or a knife block — where the edge is protected and not in contact with other hard surfaces.

With simple, consistent care, your knife will remain a dependable companion in the kitchen for many years to come.