Caring For Your Knife
FOR NON-STAINLESS STEEL-
For our knives that use a carbon steel or carbon steel-based Damascus, a bit more care is needed. These steels should be kept dry and lightly lubricated with an oil in order to prevent rust from forming. Wood-handled knives would benefit from having the handle oiled as well. If you have one of our kitchen knives or think you might use your knife for cutting food, make sure to use a food-safe oil (non-food-safe oils can be harmful when consumed). Some oils that we recommend include cutting board oil, flax seed/linseed oil, and mineral oil.
Be sure not to put any of the knives in the dishwasher; doing so could damage the handle and chip the blade. In addition, try to wipe the blade dry after you are done using it to prevent any rust from forming. Our kitchen knives are ground to a very thin edge to maximize sharpness, so it’s important to treat their edges with care and avoid cutting into any extra-hard things like bones or frozen foods in order to avoid chipping the edge. Finally, we advise against using cutting boards made from glass, stone, or similar materials (wood is the best option). If you have any questions about how to care for your knife, please feel free to contact us.
FOR STAINLESS STEEL-
Many of our stainless steel knives are made from AEB-L stainless steel; these knives do not require much work outside of making sure the knife is wiped clean and dried off after use in order to keep them in great shape.