Knife Care

Carbon Steel

A carbon steel knife has a bit more soul and character than a stainless steel knife. Carbon steels will naturally darken over time and evolve developing a range of colours and unique patterns, this is a beautiful process know as patina, the process can be expedited through the cutting of more acidic produce.

It is also much easier to sharpen carbon steel to a razor edge and you can feel this in each cut.

However carbon steels are prone to rust if not cared for correctly especially if moisture is left on the steel, always wipe your knife clean during use then wash and dry as soon as you’ve finished using it. To reduce environmental damage applying a light film of mineral oil is recommended especially if the knife is going to be stored for a while between use.

When the steel has formed a patina it will act as a mild protective layer from environmental damage and can slowdown the effects of rust but will not stop it, proper care and maintenance is still required.

Stainless Steel

Stainless steel can require less care due to added elements in the steel which help with corrosion resistance. While stainless steel is less prone to rust and discolouration it is not immune, it is called Stainless not Stain-proof.

As with carbon steel knives they should be cleaned straight after use and wiped dry.

Stainless knives can be much harder to sharpen to a good high performing edge, but once created can often last longer.

Using the wrong surface to cut on can cause damage and unnecessary wear to your knife. This can include blunting and rolling of the edge or even chipping.

Do not cut on Stone, Glass or Metal surfaces. Instead use only Wood or Polycarbonate cutting boards. These boards allow the cutting edge to sink into the surface when cutting and will help maintain the edge for longer.

Don’t drag the cutting edge across your cutting board as this can roll the edge making your knife appear dull, instead use the spine of the knife when moving food from the cutting surface to a pan for example.

Please also avoid cutting bones, frozen foods and similar items.

Never put your knife or someone else’s in a dishwasher.

Wash by hand under hot running water, use a mild detergent, a sponge or soft cloth is okay but try not to use abrasive cleaning pads as these can ruin the finish of your knife.

Never leave your knives to soak in water and don’t leave your blade to air-dry after washing especially if it is made from a carbon steel, instead wipe your blade dry with a soft absorbent cloth making sure not to leave moisture in the hard to reach places like where the handle meets the blade, also make sure the cloth is clean to avoid any accidental damage from some abrasive on the cloth.

Once dry apply a thin film of mineral oil to help protect the steel from environmental damage

With use your knife will dull over time, the cutting edge will need to be maintained and resharpened. More often than not your knife edge is still sharp but just needs the fine cutting edge to be realigned, I recommend using a good quality ceramic hone to do this. If your knife is feeling dull then a few swipes over a ceramic hone will bring the cutting edge back into alignment and will feel as good as new. After a while the edge will benefit more from a proper sharpening, there are many options to do this ranging from very good to poor. Whetstones are more challenging to use but once mastered can create a beautiful edge and offer more control and refinement. The use of electronic sharpeners is not recommended at all, sharpening methods like this can ruin your knife.

If you are not planning to sharpen your own knives please seek a reputable knife sharpener to perform this task for you, there are many people that may be able to sharpen your knife but not every person uses the same process or has the same skill level. Knife sharpening is an art form and takes many years to master, so do some research and find someone that will treat your knife with the respect that it deserves.

As knives are very sharp care should be given to where and how they are stored to avoid accidents and to keep the knife in optimal condition for use. There are many storage options to choose from, magnetic knife bars are a great option as these keep your knives in a safe convenient location for use while also acting as a form of display for your custom knife. Knife rolls are another good option to keep your knives safe and secure, if you need to transport your knives to different locations these are well suited for the task.

Don’t store your knives loosely in a draw as this is not just dangerous but can also lead to unwanted damage to your knives.

Even if you haven’t used your knife for a while you should still check it periodically to make sure it is in a good working condition. Certain environments are quite harsh on blade steels. If your knife is going to be stored for any period of time a thin protective coating of mineral should be carefully applied to the steel before storage.