Knife care
A hand-forged carbon-steel knife needs little, but it needs it regularly. Here are the questions that come up most often.
Why is my blade changing colour? Is something wrong?
No, that is normal, and with carbon steel it is even welcome. Your blade reacts to air, moisture and the acids in food, and over time develops a patina, a layer in shifting greys, blues and browns. This patina is not a flaw; it actually gives the blade extra protection against rust. Every knife develops its own unique patina, depending on what you cut with it.
How do I clean my knife properly?
Wipe the blade clean after every use, wash it by hand in warm water, and dry it immediately and completely. Never in the dishwasher: heat, moisture and harsh detergents damage blade and handle alike. A handle in olive wood or horn that stays wet too long swells and then shrinks again as it dries. Over time the handle can work loose from the tang.
Which oil should I use on blade and handle?
Recommended: mineral oil (paraffin oil), odourless, food-safe, does not oxidise. Available from chemists or hardware shops; my standard recommendation for blade and handle. Camellia oil, traditionally used on Japanese blades, soaks in lightly and protects reliably against rust. Beeswax also suits the wood, often combined with one of the two oils.
Not recommended: everyday cooking oils such as sunflower, rapeseed or olive oil. They oxidise in the air, turn sticky and rancid over time, and in the long run do blade and handle more harm than good.
How do I keep the edge sharp?
A honing steel before and during use realigns the fine edge and noticeably extends the time between sharpenings. When honing no longer helps, it is time to sharpen: this actually removes material and re-creates the edge. I am happy to re-sharpen any knife that was made here. Just send it to me.
How and where should I store my knife?
Cut on wooden or plastic boards, never on ceramic, glass or stone: that dulls the edge instantly. Do not keep your knife loose in a drawer with other cutlery; it is dangerous for your hands and bad for the edge. A magnetic strip or an open knife block keeps the blade sharper for longer and is safer day to day.
What about the leather sheath?
Every knife comes with a hand-stitched leather sheath. Only put the blade in dry, otherwise moisture can linger in the leather and encourage rust or mould.
All of this applies to the standard build: carbon steel or hand-forged Damascus, handle in olive wood and/or horn, leather sheath. If an individual piece needs a note of its own, you will find it on that product page.
Questions about your piece? Write to me.