Knife Maintenance

A quality hand made knife takes a little care and attention to keep in tip top shape.

Knives should be handwashed only and thoroughly dried after each use.

Most of my handles are made from wood, some stabilized, some not. Wood can dry and crack if left unattended. To this end, clean and lightly oil the handle on a regular basis, any food safe mineral oil will do for this. This will help to keep your knife in top condition.

It is very important not to store your knife in its Sheath/Saya for prolonged periods of time. A sheath is for carrying your knife, not storing it. A magnetic Knife rack is a good way to store your knives and keep them in good condition.

Over time your carbon steel knife will acquire what’s called a Patina, this is nothing to worry about. It is hygienically food safe and is just the nature of the steel. This patina, which is caused by a reaction between the foods you are cutting and the metal of the blade, helps to protect the blade against rust.

Keep your knife sharp. Little and often is the key. A blunt Knife is a dangerous tool.

Do not cut on a glass, stone or steel surface, these will ruin the edge on any knife.

Only use the knife for the purpose it was made for. It is not a lever, hammer, shovel or screwdriver etc.

If you take care of your knives properly, they will be a joy to use and they will last lifetimes.