Knife Care & Maintenance

Handling/Use  Your knife should  only ever be used for what it was specifically designed - cutting food. Always use a wooden or plastic chopping board, never stone or glass. Please take care when handling your knife, as it  is sharp.

The blade is tempered much harder than most kitchen knives, and while this means that it will retain its cutting edge extremely well, it will not sustain abuse. If it is used to cut through bones or frozen food, or as a screwdriver or pry bar, 

it may chip or break. This may also happen if the knife is dropped.

Cleaning/Washing  High carbon steel retains its cutting edge excellently, but it is important to mention that it is not rustproof. This means it will develop a beautiful patina over time and with use, but it will rust if left wet on the draining board, for instance. Just get into the habit of  washing and drying it immediately after use. Even if the blade is made of stainless steel, never put your knife in the dishwasher - it’s an unbelievably aggressive environment for fine edged tools with wooden handles, and won’t end well.

Storage  It is best to store your knife on a magnetic wall rack, in a knife block or even in a knife roll. Avoid storing in a drawer, rattling around with other utensils. If the knife will not be used for a long period of time - for instance, if you go on holiday, I would recommend that you wipe the blade with Camellia oil or mineral oil, to protect  it from atmospheric moisture.

Maintenance  Wood is a living thing, and as your knife gets used, the handle might leave a little coat of oil from time to time. I recommend to give it a nice coat of wood oil -Tung or Danish oil, for example - about once a year. After that, bonus points if you can give it a coat of wax to further protect the surface and give it a lovely shine. This will keep the material healthy and glowing.

Sharpening To maintain a sharp edge on the blade, I would recommend a few swipes on a leather strop, once every week or two. It only takes a few seconds, and you’d be amazed at how sharp this can keep a knife. For more comprehensive re- sharpening, ideally water or oil stones should be used. I also provide a sharpening service.

If you want to learn how to use a leather strop, watch this video below for a quick tutorial.

Lastly We’ve been using knives as an extension of our hand for millennia, to feed and nourish one another. They are tools of love and care, and like anything else, need to be looked after. But what they can bring to the table is incredible, so enjoy using your knives to create delicious things!