Knife Care

You will find that the appearance of the blade changes over time. Don't worry, the patina that forms is a normal reaction between the carbon steel and the air, as well as the properties of the food you cut. More acidic foods like lemons, tomatoes, pineapple etc. will leave this unique patina that gives the blade a little character and some protection.

Make an effort to wash your knife straight after using it (by hand - not in the dishwasher!) and dry it immediately. Don't leave it on the draining board overnight, this risks the knife flash rusting and if left for to long can damage your knife and be quite the pain to fix.

A knife is a chef's single most important tool. It should be treated with care. Carbon steel won't let you get lazy, because it insists on being treated right. It's a self-respecting metal like that and because of this, it will last a lifetime if treated and taken care of properly.

High carbon steel will require extra care and attention, but additional care is minimal if a routine is followed.

Wash and completely dry the knife after each use. If rust does occur, remove it from the blade using products like a rust eraser. After removing rust, treat the blade with a bit of oil, vegetable oil works well, just apply a thin layer with some kitchen towel.

Let a patina form naturally over time. As well as the patina acting as a moderate protective layer, an established patina will prevent the iron atoms in the steel from reacting with food. Therefore, cleaning the patina off the blade is counterproductive - not to mention labour intensive

My old man once said, “If a man takes care of his tools, the tools will take care of him.”