Looking after your knife

Looking after your knife

Always keep your knife dry and clean!

Hand wash with warm soapy water. No abrasive sponges or pads.

Never put your knife in the dishwasher or leave it soaking in water.

Dry your knife completely and store separately in a drawer or on a knife rack.

Carbon steel

All Carbon steel despite the forced patina may rust and discolour if left wet or in contact with acidic food. Clean the blade as soon as you can and apply a little oil (Camilla oil is best) when necessary. Do wear gloves when cleaning the blade. If the blade starts to rust, you can use products like “Bar Keepers Friend” or a rust eraser. I found that 0000 very fine steel wool and Camilla oil works well. The fun part in owning a carbon steel knife is that it will change over the years as the patina intensifies.

Stainless Steel

Stainless steel should not change very much in appearance and is low maintenance, but excessive use of scouring pads will dull the look. Clean the blade and dry as normal ready for the next time. Do wear gloves when cleaning the blade.

Sharpening

The knife is sharp when supplied.

To bring the edge back I prefer to use a strop but a couple of passes on a steel or honing rod will do the job. There are hundreds of very good tutorial videos on YouTube.

For sharpening I favour using a ceramic Japanese sharpening stone and a leather strop, the Shapton Pro Stone grit 1000 medium sharpening stone is a good place to start. It takes a little bit of practice, but worth the effort.

Lifetime Guarantee

With proper care and following simple maintenance guidance the knife should last a lifetime.If misused a knife will break, bend or chip. The bevels and the tip are very thin so care should be taken with bones and frozen food. If left wet, the handles may crack and split. As long as I make knives I will repair any material defects.