Caring for your new knife

Your new knife is made with high carbon steels, so it requires a little more attention than a stainless knife— but it is simple, straight-forward, and easy to sharpen. Please read the maintenance procedures below to keep your knife in top condition:

• Carbon steel forms a natural patina from normal use. Your knife won’t stay perfectly shiny—it’s the nature of the beast, and something to remember and embrace.

• Be sure to use a proper cutting board. A wood end- grain cutting board is the absolute best for keeping a sharp edge, not hard surfaces such as granite or corian, as these surfaces are harsh on its edge.

• Never wash your knife in the dishwasher (for many reasons!). Hand-wash it on its own, and ensure it has no contact with hard objects, such as other metal utensils, before wiping dry.

• Since my knives are not stainless, they are prone
  to oxidation. Ensure your knife doesn’t sit wet for long, and it is stored in a dry place. If you’re storing it for an extended period of time, apply a coat of mineral oil to the blade, and protect its edge.

• I use a variety of materials to create my handles— many of them, like natural woods, should not be submerged. Keep your knife’s handle dry. Use a damp cloth for washing, then dry immediately. It is a good idea to apply mineral oil from time to time like you would to a quality cutting board. Just wipe on and wipe off.

• Don’t abuse your new knife. It is finely ground for optimum cutting performance—find a more appropriate tool for cutting frozen food, prying cans open, or slicing through bones.