If your knife does not come with a patina (the grey or mottled coloring on the blade) one will form naturally with use. The pattern will be unique to your knife and acts as a protective coating, helping to inhibit oxidation and rust formation.
Wash your knife in warm, soapy water and hand dry after each use. If you are cutting large quantities of acidic food in one go, consider wiping the blade down with a soft cloth throughout the session.
Don’t put your knife in a dishwasher. We cannot stress this enough. The high heat, chemicals, and movement of dishwashers can ruin handle material and blunt edges.
For safety, we recommend storing your knife on a magnetic knife strip or wooden block.
Maintaining the Edge
Our kitchen knives will handle fruit, veggies, proteins and the like, but won’t hold up well to bones or frozen foods.
We recommend you only use your knife on wooden cutting boards. Glass, hard plastic, granite, stainless steel, and other hard surfaces will roll the edge and may damage your knife.
Take a couple swipes on a fine or smooth honing steel before every use to help realign the edge.
If your handle is made of wood, it is either stabilized or finished with a natural hardening oil that will resist water. If it starts looking a little dull, feel free to rub a dab of mineral oil or some of our handle butter on it with a soft cloth.