Care instructions.

Whether it be Carbon or Stainless steel, proper care is a must. My knives should be hand washed only. Do not use a dishwasher. Wash with soap and warm water then dry immediately. Do not let water sit on the blade, it can cause rust.

Apply oil occasionally. I recommend a food safe oil, like mineral oil. Apply it to the washed and dried knife (handle as well) as often as you see fit, especially if the knife will be stored without use for an extended period of time.

I strongly suggest to use a wood or plastic cutting board. Using a glass cutting board will cause unnecessary wear and tear on the blade’s edge which leads to more frequent sharpening and a shorter lifespan for the knife. Do not use the knife on a bare countertop without a cutting board either, especially a hard countertop like stainless or marble. In addition to ruining the edge it makes you look like an animal. A knife block or magnetic holder is best for storage. A drawer of knives, while convenient, can cause a dull edge, broken knife tip or an injury.

Honing and Sharpening

Honing and sharpening are not the same. Honing is bringing material back into alignment and restoring an edge, while sharpening is removing material and building a new edge.

I like to use a ceramic honing rod on my knives but a decent Steel, while more aggressive, will also work. I don’t suggest using a diamond hone as they tend to remove material instead of realigning which defeats the purpose.

I sharpen my knives by hand with water stones or with a wet sharpening machine, depending on the type of knife. If you’d like to learn how to sharpen by hand, Burrfection or Bob Kramer on YouTube have some great tutorials to get you started. If you’re not interested in learning how to sharpen that’s understandable, find a local reputable knife sharpening service (Pick Me!!!) and if they offer hand sharpening pay the little extra, it’s worth it!

All being said, I build my knives to be an heirloom, to outlive us all and be passed on for generations. With proper care my knives should last forever.

Carbon Steel, Stainless Steel, Rust, Patina and the dreaded Dishwasher.

The differences between Carbon and Stainless steel.

Carbon steel, put simply, is a simple steel composed of iron and carbon, with fewer alloying elements, or lesser quantities, when compared to Stainless steel.

Stainless steel, conversely, is a more complex steel comprised of iron and carbon with multiple alloying elements, and/or higher quantities of each alloy. These alloys tend to lend Stainless steel higher wear resistance and higher corrosion resistance when compared to Carbon steel.

While it’s easier to maintain a bright finish with a Stainless steel knife, it does have its drawbacks. Higher wear resistance means, in most cases, more difficulty in sharpening than Carbon steel and higher corrosion resistance means less options in overall blade finish.

Carbon steel’s simplicity means less abrasion resistance, which makes it easier to sharpen, and less corrosion resistance, which lends to more options with blade finish. However, the lower corrosion resistance will lead to a patina and can cause the blade to rust.

Patina and Rust.

Carbon steel will develop a patina, even with proper care, it’s unavoidable and it’s completely fine. A patina is just a layer of oxides built up on the surface of the steel and in the case of Carbon steel it’s beneficial. The oxide layer will help prevent the blade from rusting by creating a barrier between the steel and the environment.

Rust, on the other hand, is not good. Improper care will cause rust and it can be detrimental to the aesthetic and performance of the knife. Carbon and stainless steels can both rust (it’s called “Stain-less” not “Stain-never”) with Carbon steel being more susceptible without proper care. If a small spot of rusting occurs, don’t panic. Superfine steel wool, oil and elbow grease will remove it. Time is the most important factor with rust, act quickly to avoid major damage.

The dishwasher and why it sucks.

Never put a knife in the dishwasher, especially a hand made knife. The dishwasher will completely ruin a natural wood handle and can warp synthetic or plastic handles. The detergents can cause the blades on both Carbon and Stainless steel to rust. In addition, the high pressure of the water can move the knife around causing it bang into things and potentially ruin the edge.

If you have any questions, don’t hesitate to email me.