care and maintenance

Carbon Steel Knives 

These carbon steel knives require a bit of additional care from your standard stainless-steel store-bought knives. You might already have of plenty of experience using carbon steel knives, and if this is so, some of this information isn’t new. However, if this is your first carbon steel knife, please take my advice so you will enjoy this knife for years to come.

I like to think the treatment of these knives is similar to that of a cast iron skillet. The same way you keep the skillet dry is the same goal with a carbon steel knife. When you watch a chef prepare sushi, you will see them cut the fish and then wipe the knife with a towel and place it on its side. I try to keep similar habits in my kitchen. Which I finish chopping food, I give the knife a quick wipe if I am still preparing a meal. Once I am finished cooking, I wash the blade and handle with a soft sponge and soap and then towel dry. 

One of my favorite parts of owning a carbon steel knife is watching the blade create a new patina with continued use. The acids in the foods will patina the blade over time. If this look isn’t for you, it can always be refreshed with some 2500g sandpaper or 0000 steel wool; this should refresh the shinier layer of the knife. I personally love and prefer the look of a chef knife with the character that a patina creates over the years. If this is a Damascus knife then the contrast will start to fade over time; the etched pattern will remain, but the darks will lighten. This can also be refreshed with a coffee etch but please contact me before attempting.

The storage is another area of concern with any quality knife. First, NEVER put this in a dishwasher. Hand wash only, please. Also avoid placing it in a sink full of dishes. This will not only cause it to rust due to the water left on the blade but the other items in the sink can also cause damage to the fine cutting edge. I would also suggest avoiding storing in a drawer with other items; this too is to avoid damaging the cutting edge. I love the wood strip (magnetic) storage option, but anything that protects the blade from moisture and contact with the edge will work.

As with any knife, the edge will eventually start to dull. The amount of use and the material of your cutting surface will affect the longevity of the edge. Wood cutting boards (end grain)are the best in my option and avoid cutting on harsher surfaces like countertops, glass and ceramic plates.  When the edge does start to dull, you can realign  the cutting edge with a ceramic hone; I have had good results with this at my home. As far as sharpening, endless options are available. You are more than welcome to send the knife to me for sharpening free of charge (you will need to cover shipping both ways) or dive into hand sharpening using whetstones, which can become a fun skill in itself. I find it very calming; plus, it’s my last step when I make a lknife. This is the stage where all the countless hours come together to become a finished piece.​

Thanks again for all the support, and I hope this knife gives you years of enjoyment