Wash and Patina

Our knives are non-stainless, carbon steel knives. It takes a little bit more care than a stainless knife, but in the end if you care for it right, it will earn its keep. HAND WASH, and HAND DRY (if you let it air dry, it WILL rust). Never put the knife in the dishwasher! Once any food touches the steel, the metal will react and begin to darken in the space where the food has touched it. I have stained some of the knives with a patina to give a sense of what the steel might look like after you have had it for a while. (I don’t want anyone to be shocked by the darkening of a shiny new knife after the first use.) The knife will slowly create its own patina, replacing mine, darkening where you cut with it the most. If you rub olive oil into the steel, it will fade some of the patina and the more permanent etch will stay. A thin coat of oil on the blade every once in a while, or before an extended period without use will keep the blade happy. 


 If you have a steel/hone you can use that to keep up the edge. One or two swipes on each side after a heavy use or a couple of times a week will help keep the burr standing up and keep it sharp for longer. Once it is too dull to keep up with a hone, you can sharpen it, or send it to a sharpener. If anything should happen while using the knife for its intended purpose, I will do my best to fix it, free of charge. 


 The wood used on your handle has been stabilized so it should not warp or shift too much with moisture. If it gets a little dry looking, you can rub a coat of oil on it to keep its luster.