Knife Care Guide

A bundle of well cared for hand-forged knives and 1 oyster shucker rest in profile on a white background, all the blades point to the right


Cleaning & Storage

  • Hand wash only — never put your knife in the dishwasher or leave it soaking 
  • Wash with warm soapy water — no abrasive sponges or pads
  • Always keep your knife clean and dry
  • Dry your knife completely before storing, store separately on a knife rack

 

Preventing Rust & Patina Care

  • High carbon steel rusts quickly — wipe and dry your knife immediately after use, even between tasks
  • Avoid prolonged contact with acidic foods; patina helps prevent rust, but does not make the blade rust proof
  • If rust appears, use fine steel wool to remove it
  • Over time the patina will evolve, adding character to your knife

 

Sharpening & Honing

  • Regularly maintain the edge with a leather strop or honing rod (steel or ceramic) to keep it sharp
  • A honing rod/strop does not resharpen, but maintains the edge — using them regularly keeps the knife from becoming dull
  • If the edge becomes degraded, sharpen with a ceramic Japanese sharping stone — 1,000 grit
  • Mini tutorials are easy to find online to help you with honing and sharpening techniques

 

Handling & Storage

  • Avoid cutting bones or frozen foods — the thin, sharp edge of the blade can chip or break
  • Keep the wooden handle dry to prevent cracking or splitting
  • If structural defects occur due to the forging process, repairs may be available. Contact the maker 
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