Care Instructions

Knife Maintenance • These knives are high carbon steel that is prone to rust. All of our non-stainless knives must be hand-washed and dried immediately and coated with a small amount of cooking oil to prevent any rusting. • Always try to keep the blade dry. This means if you are cutting wet foods, it’s always good practice to wipe the blade dry rather than leaving the juice to react with the metal. This can happen quickly with acidic foods and will leave a stain. • Above is the only downside to owning a high carbon steel knife, but this allows for extremely sharp and high retention blade edges, which are very easy to sharpen back to that screamingly sharp edge. • Avoid putting your knife in the dishwasher or leaving it in the sink. Once you’re done using your knife, wash it with mild soap and dry it with a non-abrasive towel. • Do not store your knife in a drawer with other utensils, as this can cause the blade to become scratched and damaged. Instead, store it on a magnetic knife rack or in a block. • Always use a cutting board, but be mindful of the cutting board material. Marble may be too harsh for your knife. Ideally use plastic or wood. • Keep your knife away from the sun to avoid handle discoloration.