Proper knife care and maintenance will result in generations of service from your knife. It will also result in a great performance and an enlightened experience for you while using your tool. These tips will help keep you sharp!
Use the knife safely and properly. Knives are designed to cut, chop and slice with different blades styles better suited than others for certain tasks. Kitchen knives are not designed to be bent, dropped or thrown. The edge is meant to cut food on surfaces that will not damage or dull the edge. Acceptable cutting surfaces include... cutting boards. Unacceptable surfaces include metal, ceramic plates, granite countertops, etc. These surfaces will rapidly dull or deform the edge and lead to poor performance.
Keep it clean and dry. Steel will rust and moisture left unattended on a knife will cause the ugly orange oxidation. High carbon steel knives will develop a patina over time that will change and darken the blades appearance, but will also help prevent rust from forming. We recommend gently rinsing your blade clean after use and then wiping it dry. This will promote the patina and not the rust. Never wash knives in the dishwasher. This will compromise your edge and your knife.
Maintain the Edge. It is not uncommon for a chef to start each day by sharpening all of their knives. Maintaining your edge will make complete resharpening less frequent and will keep you at optimal performance. For maintaining your edge, we recommend a steel rod. If this does not bring back your edge, then it is time for a full resharpening. You can take your knife to a reputable knife sharpener in your area or, if you prefer, you can send it back to us for resharpening. We will sharpen it for free and only invoice you for the return shipping cost.
Store Properly. Keep your knives in a dry place and try to protect the edge. Magnetic knife boards or blocks are the best storage options but a kitchen drawer, can work as well. In a drawer we would recommend an edge protector to keep the edge safe as well as your fingers.