Care and maintenance


Basic Knife Care Rules to Remember:

  • Keep your knife dry
  • Keep your knife clean
  • Keep your knife oiled
  • Keep your knife sharp
  • Store your knife carefully
  • Do not put in a dishwasher



Clean your knife regularly. We recommend spray cleaners that are wiped with a micro fiber or terry cloth. Regular cleaning and oiling should take care of residue and light surface oxidation or rust formation commonly found on carbon steel knives.

Before using your knife on food items, make sure your knife is clean and remember to re-clean your knife after the food job is done.

Periodically, and always after cleaning, apply a small amount of lubricant to your knife. This will help prevent surface oxidation and corrosion from moisture.

Store your knife in a dry place. Lightly wipe the blade with clean oil 2-3 times a year to keep rust from starting (more often if near coastline).



 *We offer a free sharpening service.*

Our knives feature a chisel grind. This means that only one side of the knife was machined to form an edge. These knives are generally stronger and easier to sharpen then a conventional V grind,

We recommend using a wet stone and leather strop. Please check out our YouTube channel for sharpening techniques. 

Hold the beveled side of the blade to the stone at a 45 degree angle. Run it over the stone a few times until a burr is formed on the opposite side. Then flip the knife onto the flat side and lay it flat on the stone. Pick the spine of the blade up slightly. Just enough to not scratch the flat side against the stone. Remove the burr and repeat these steps on a leather strop to refine the edge.


Contact us if you have any questions.