My knives are made to be used; however, I’m going to give you a quick guideline on how to treat them.

- As my knives are made from carbon steel, they must be treated a bit differently from knives made from stainless steel. Right after use, rinse the knife with water and dry thoroughly, especially when cutting acidic food. You can use soap as well, but the most important part is keeping the knife dry. After some time, the steel will create a thin layer of colourful patina, which will help protect the knife a little bit, but from the beginning, this step is very important.

-When storing a knife for a longer time, ideally cover the blade with a thin layer of mineral oil, which will help protect it.

- Cutting performance comes with a few drawbacks; the edge is more precious. Don’t use hard cutting boards like glass, ceramic, stone, or steel. Also, don’t stab a knife into hard stuff.

- When the handle looks dried out, apply a thin layer of oil.

- Don’t put the knife in the dishwasher, your handle will get ruined, and all the water and changing temperatures will put a lot of stress on it.

- When the knife needs to be sharpened depends on the level of use; ideally, from time to time, use honing sticks or leather strops for maintenance.

- If anything happens, feel free to send me a message. Incidents happen, I’ll be more than happy to help!

- Love your knife, if you treat it well, it will last you a long time!