KNIFE CARE & MAINTENANCE
Knife Care
The fineness of the edge has been created to use for general kitchen prep – it is not intended for hard or frozen foods, and similarly be careful to avoid bone when slicing meats. Only use the knife in a push or pull motion, never twist or scrape the blade
Only place/use the edge of the knife on surfaces softer than the steel – i.e., cutting boards, wooden countertops, etc. Never place on a steel surface (kitchen sink), and avoid stone countertops. End-grain wooden chopping boards are the best choice
To assist in maintaining aesthetics, always wipe the blade with a damp towel/cloth immediately after use and then dry – never store the blade wet as this may cause rust
Never place/wash the knife in the dishwasher - this may cause de-lamination or damage to the handle and could chip the edge of the blade
The knife should only be hand-washed with a warm and mild detergent. Avoid submersing the handle. And ensure the entire knife is 100% dry before storage
Never place the knife in a dish-rack - this will likely cause chipping to the edge. Once cleaned, dry the knife and store appropriately
It is recommended to store the knife in such a way that the edge does not come into contact with any hard surfaces (this includes other knives) as this may damage/chip the edge. Sheaths and/or Sayas are available to protect the edge of your knife if you wish to store it in a cutlery drawer
Please do not be overwhelmed by the above points of care, this is a well-crafted kitchen tool and will serve you well given the care matched to its quality. It can be summed up simply as – slice, wipe, dry, store.
Knife Maintenance
The steel may change in appearance over time, this is part of the life of the steel. This process forms a 'Patina' (oxide layer) and will assist in preventing rust. This will occur more rapidly when the blade is used with acidic foods, such as tomatoes and citrus
Whilst discolouration is normal, and can be of many colours, keep an eye out for red/orange rust and remove at first sight with some metal polish or, if required, light touches of a scotch-brite pad in the same direction as the polish
If the blade is to be stored/not used for an extended period of time, it is recommended that a light film of a food safe oil be applied to the blade surface. Mineral oil is a good choice and is readily available at retail and hardware stores
The edge of the knife will not stay sharp forever and will need to be periodically sharpened. For touch-ups/honing, a high-quality ultra-fine grit ceramic honing steel can be used. For periodic sharpening ceramic whetstones/waterstones should be used - a 1000/3000 grit combo stone is recommended (and higher grits as preferred - your knife will arrive having been sharpened on stones up to 800 grit and then stropped on leather)
Your knife comes with a lifetime free sharpening service - postage and handling fees are not included in this service. This service does not cover repairing chipped edges or broken tips - although this can be done for a small service fee