Knife Care
Our knives are hand made. This means they should be given the care they deserve. However we know for most of you this is your first hand made knife or you might not know too much about caring for one of our knives. But don't worry! We are here to help.
How often should I oil my knife?
Oiling your knife is one of the most essential parts of proper knife care. Applying oil in a thin coating over the blade of your knife helps to prevent oxidization (rust/stains/spots) by actually creating a barrier between your knife and the oxygen in the air! I recommend you oil your knife after every use before it is put away. To do this apply a thin coat of oil (food safe) using a rag or paper towel over the entirety of the blade. I recommend using canola spray oil or High Caliber Food Grade Blade Oil. when it comes to oiling your knifes handle I recommend applying a thin coat of wood wax or oils such as Danish oil a couple of times a year or as the handle loses its lustre.
What is patina?
As you use your knife it will develop a change in colour that will thinly coat the steel of the knife. This is known as a patina. A patina develops on carbon steel blades as they come into contact with different foods over time. A patina is a sign of character and use and actually offers a protective coating for your knife! so don't worry if a patina starts to develop it’s a totally natural process!
How should I store my knife?
Where you store your knife is directly linked to the longevity of your knife. Due to the nature of carbon steel knives, it is essential they be stored in a moisture free environment. Ideally this would be in the storage case your knife come with or alternatively a universal knife block or magnetic knife strip. Storing your knife in its case or on a magnetic strip or knife block also helps to protect the edge of your knife, ensuring maximum longevity and sharpness. In addition to this I recommend storing the knife and case in either a draw, cupboard or other area that is dry all year round.
Do’s and Don’ts
Do
Wipe and clean your knife between and after every use. especially when working with acidic foods such as fruit or protein
Don't
Use your knife to pry, stab or chop at any hard materials or use the knife in a way that could potentially put unnecessary stress on your knife
Do
Hand wash your knife with a cloth or sponge, being careful of the edge
Don't
Put your knife in a dishwasher or leave to soak in water! This will damage your knife!
Do
Make sure your knife is completely dry (except oil) and free from moisture before putting it away
Don't
Cut with your knife onto hard cutting surfaces such as plates, tabletops or metal. This will quickly and unnecessarily dull and damage your edge