KNIFE CARE
A good kitchen knife is made to be used, and with a little care, it can stay sharp, beautiful, and reliable for years.
KNIFE GUY STUDIO guarantees free maintenance and sharpening for all customers. shipping is not included.
A Few Simple Rules
- Wash by hand
- Dry immediately
- Use a proper cutting board
- Protect the edge when storing
- Keep the blade sharp
- Don't cut frozen food or bones unless the knife is specifically designed for it
- Don't leave the knife soaking in water
- Never put your handmade knife in the dishwasher
Treat It Well. Use It Often.
maintenance
Hand Wash Only
Always wash your knife by hand with warm water and a small amount of mild dish soap.
Avoid putting your knife in the dishwasher. High temperatures, harsh detergents, and contact with other cutlery can damage the blade, edge, handle, and finish.
After washing, dry the knife immediately with a soft cloth. Never leave it soaking in water or sitting wet on the counter.
Protect the Edge
A sharp edge is a delicate edge.
Always use your knife on a suitable cutting board such as wood, soft plastic, or another knife-friendly surface. Avoid cutting directly on glass, stone, marble, ceramic, or other hard surfaces.
Never use your knife to cut through bones, frozen food, or other materials it wasn't designed for.
When storing your knife, make sure the blade is protected.
Keep It Sharp
Don't wait until your knife becomes completely dull before maintaining the edge.
For regular maintenance, use a quality whetstone or have the knife professionally sharpened. If using a honing rod, make sure it is suitable for the type of edge and steel used on your knife.
Avoid pull-through sharpeners unless specifically recommended for your knife. They can remove excessive material and alter the geometry of the edge.
Your Handle Needs Care Too
Keep the handle clean and dry.
If your knife has a natural wood handle, occasional treatment with a food-safe mineral oil can help maintain the wood and prevent it from drying out. Do not soak wooden handles or leave them submerged in water.
For other handle materials, simply clean with a damp cloth and mild soap and dry thoroughly.
BLADE CARE
Carbon Steel — A Living Blade
Carbon steel requires a little more attention than stainless steel, but it rewards you with excellent edge retention and a beautiful patina that develops with use.
Unlike stainless steel, carbon steel is not highly corrosion-resistant. The blade can react with moisture, acids, and salt, so keeping it clean and dry is especially important.
After using a carbon steel knife:
- Wipe or rinse the blade clean.
- Dry it thoroughly immediately.
- If the knife won't be used for a while, apply a very thin layer of food-safe mineral oil to the blade.
Don't Be Afraid of Patina
Darkening, blueing, or other changes in colour are completely normal on carbon steel. This is called patina, and it is part of the character of the knife.
A patina is different from active rust. If you notice orange or reddish spots, remove them promptly with a gentle rust-removing method and thoroughly dry the blade afterwards.
Avoid leaving carbon steel in contact with acidic foods for long periods, particularly when the knife is new. Over time, the developing patina will provide some additional protection and the blade will become more stable.
Never leave a carbon steel knife wet. Moisture is the main thing to avoid.
Stainless Doesn't Mean Stain-Proof
Even stainless steel can develop stains or discoloration when exposed to moisture, salt, acids, or certain foods for extended periods.
For the best results, rinse and dry the blade soon after cutting acidic or salty foods such as citrus, tomatoes, onions, or meat.
If your blade develops light discoloration, gently cleaning it with a suitable metal polish can help restore the finish. Never use aggressive abrasives that could scratch the blade.