How to care for your knife

01

Handwash, dry right away

Wash the blade by hand, dry it right away, and avoid letting it sit wet. Never run it through the dishwasher or soak it in the sink.

Don’t worry about a little color change. The carbon steel at the core of your knife has a base layer of black oxide which will serve to protect it, however carbon steel is reactive. Over time it will develop a patina that reflects the unique way in which your knife is being used.

02

Wood boards are best

Use an end-grain hardwood, a standard wood, or even a BPA-free plastic board and your knife will stay sharp and in great condition.

Avoid cutting on glass, stone, porcelain, marble, metal – these surfaces will dull your blade very quickly.

03

Sharpen on a stone

We recommend using water or diamond stones or diamond-coated sharpening plates or rods.

Never use a pull-through sharpener with a fixed angle – they can damage the thin, hard performance edge.