Like any quality, hand-made item, your knives will perform better and last longer when given proper care and treatment. Here are some tips to help you keep your knife in tip-top condition.

· Here is a link to a video I made for my Instagram feed discussing what I feel are some of the main points as regards knife Maintenance. https://www.instagram.com/tv/Cd-7S7pgHK5/?igshid=YmMyMTA2M2Y=

· HANDWASH (or at least rinse & wipe dry) the blade of your knife after and between uses. Carbon steel has a tendency to react with acidic foods (especially fruits & proteins). Keeping your knife clean helps to reduce the reactions on your blade surface.

· DO NOT allow food and excess moisture to remain on your blade as this will be detrimental to your knife.

· NEVER put your knife through the dishwasher or allow it to rest or soak in any water. This is extremely hard on all of the materials in your knife.

· ALWAYS make sure your knife is completely dry before storing it.

Patina: Over time and use your knife may develop a thin coating, called a patina, on the blade, which is caused by the reaction between the metal, the foods you are cutting and the surrounding air. Each patina is unique and is a good thing as it will help protect your knife from unnecessary corrosion.

Handle Wood: Most of the wooden handle materials I use are stabilized, that being said, a light oil occasionally would benefit it. As with the blade, it’s best to be kept dry or oiled where possible.

Storage: To protect your knife’s edge and keep it sharper longer, I recommend storing your knife on a magnetic knife strip or keeping it in a knife block. Storage in a drawer can be unkind to your knife’s edge.

Maintenance: Take care of your knife and it will take care of you! Routine maintenance is essential to keeping your knife in prime condition. Sharpen little and often, avoid ceramic or glass chopping boards, they can be rough on your fine edge.

If you have a question that you do not feel has been covered in this section, please feel free to drop me an email.