Knife Care And Maintenance

Do not store your knife in the leather case it comes in  for extended periods of time. Leather can draw in moisture from the air and make the blade rust.

Do not put your knife in the dishwasher.

Always wash and dry your knife after every use.

Hand wash with warm soapy water and a soft cloth or sponge. Rinse under the tap and dry thoroughly.

Do not submerge your knife in water.

Oil high carbon steel blades and handles with a food grade mineral oil or use a knife wax occasionally to protect them from rusting.

Carbon steel knives will develop a  beautiful natural patina over time from reacting with acids in the food you are cutting . This is normal and it actually protects the blade against rust.

Keep the edge sharp, I recommend whetstones or a suitable manual sharpening system for the best results. Leather strops are excellent to keep your edge honed between sharpening’s.

Use wood or plastic chopping boards. Glass, ceramic or porcelain boards or plates will dull the edge prematurely.

Use the knife only for its intended purpose.

NEVER put your knife in the dishwasher and keep knife dry when not in use.

 By following the simple steps above your knife should last many generations.

The colour of darkened coffee etched steel will fade over time. To bring the dark colour back, simply wipe down the blade with rubbing alcohol or something similar to remove any grease. Submerge the steel in really strong warm coffee for a few hours. Rinse off under running water, do not scrub. Dry thoroughly with a hairdryer then oil or wax.

NEVER submerge the handle material in any warm or cold liquids.