Care

Most of my knives are made from high carbon steel. During the hardening process carbon steel forms a much finer grain structure than most stainless steel alloys, allowing for a very keen, lasting cutting edge.

Whether it has a shiny hand sanded finish or a forced patina, 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.

Depending on what you are cutting, the color of the patina can vary from light grey over blue and green – right up to black. During the first few days of use, the blade may produce a slight smell when cutting acidic fruits and vegetables like pineapple or onion. This is normal and will stop after the patina is fully formed.

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.

Tip: A simple way to wipe food acid off your knife while you work is to keep a dampened folded towel next to your cutting board.

For additional maintenance, occasionally oiling your knife with any type of food oil will also help give it extra protection from rusting. My personal choices are camellia oil or Ballistol®. Both are food safe and don’t stick to the blade as they dry.

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.

NEVER PUT YOUR KNIFE INTO A DISHWASHER