My knives are made to be used and enjoyed. To help yours, here are few simple care tips.

Carbon steel needs a litle extra care. Unlike stainless steel, carbon steel reacts more easily. After each use, rinse the knife with water and dry it thoroughly, especially after cutting acidic foods. Soap is fine to use; just make sure the blade doesn’t stay wet. Over time, the steel will develop a natural patina that offers some protection, but in the beginning, rinsing and drying is especially important.

Choose the right surface. Carbon steel offers great cutting performance, but the edge is delicate. Avoid cutting on hard surfaces like glass, ceramic, stone, or steel. And try not to twist or pry with the knife.

No dishwashers. They can damage the handle and expose the blade to unnecessary moisture and temperature changes.

Sharpening and maintenance. How often you need to sharpen depends on how much you use the knife. For regular upkeep, honing rods or leather strops work great.

Care for the handle. If the handle starts to look dry, just apply a small amount of oil and wipe off the excess.

For long-term storage. Lightly coat the blade with a thin layer of mineral oil to keep it protected.

If anything happens. Send me a message. Accidents happen, and I’m always happy to help.

Love your knife. Treat it well, and it will serve you for a very long time.