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