Never put your knives in the dishwasher. Wipe the blade with a damp cloth during use to control patina development if using carbon steel. Use light dish soap and sponge to clean with warm water. Wipe off food particles rather than submerging the knife underwater. Drying your knife well is very important after use. Wood handles may need a light coat of mineral oil when they begin to pale or appear rough and dry; just a thin coat with a soft cloth is best.

 

Oil your knife handle and blade if you plan not to use the knife for several days or more. Do not use olive oil. Under normal use, your knife may need sharpening within several months. Water stone sharpening is recommended; consult us via email or any sharpening professional. We can help you find a professional near your home, or you can return the knife to us for sharpening.