Knife Care

​Handmade knives require more care than a typical shop bought knife.

Firstly, know your Steels. Some of my knives are Carbon Steel. This means that unlike Stainless Steel blades, they are 'reactive.’ The blades will develop a patina over time and this will change the appearance of the blade surface over time. The patina is harmless and it is natural oxidisation on the surface of the blade. Patina formation helps prevent rust, but if the blade is left wet or covered in acidic foods rust will begin to form quite quickly. A little rust is nothing to worry about and can be removed by gently scrubbing with the coarse side of a dish sponge.

Here are some simple things to do/remember to care for your knife:

1. NEVER PUT IT IN A DISHWASHER.

2. Use a light detergent when washing your knife‭, ‬preferably with a sponge‭. ‬Do not use‭ ‬any strong chemical solutions.

3. Do not soak your knife in water‭.‬

4. Keep your knife dry when not in use‭. ‬Drying well after cleaning is very important‭, ‬especially in those hard to reach places‭.‬

5. Occasionally oil the blade and handle with mineral or camellia oil‭. Just a few drops on a piece of fabric will do the job‭. If you have time to do so more often‭, ‬please do‭.

6. ​No knife stays sharp forever. How often you need to sharpen your knife will depend on how often you use it. We recommend sharpening with whetstones‭ ‬or a water cooled stone sharpening system‭. We use the Tormek sharpening system‭. Please do not use a pull through knife sharpener.

One last thing to mention. My knives are ground thin to give the user excellent cutting performance, this means they can also chip if used to chop brittle foods like bones. Use the knives for their intended purpose and this shouldn’t be an issue. If you want to split a chicken in half, please put down the Chef Knife and pick up a cleaver!

If you have any questions about caring for your knife, please contact me.