High Carbon Steel Knife Care
High Carbon Steel and Patina Coloration
Different types of naturally occurring acids from vegetables and meats will oxidize (discoloration) your knife's steel over time, resulting in what is known as a Patina. Each patina is unique, resulting in a beautiful maturation of your blade. Have pride knowing that each use of your instrument adds another layer to your shared history for all to see!
Knife Maintenance
Keeping your knife free of water and/or moisture is of great importance in order to keep your knife free of rust!
- After use, wipe down the blade and handle with a dry cloth.
- Wipe knives with mineral oil if the knife will not be in use for a longer duration (multiple days or more).
What Not To Do With Your Knives!!!
The Culinary knives I build are made of High-Carbon Steel blades that have extremely fine bevels and edges to perform precision cuts.
Mediums such as animal and fish bone - raw or cooked (raw chicken), hard skinned vegetables (gourds/pumpkins), etc. may result in chips in the blade's cutting edge and void warranty.
Suggested Sharpening Method
Sharpen the knife’s secondary bevel or cutting edge by hand using a wet stones.
I recommend to start with a 1000 grit stone and finish/polish on a 5000 grit or higher stone. You may work your way up to as high of a grit as you feel is necessary for your application.
Each knife's cutting edge bevel is hand sharpened with a 1000 grit stone then polished with a 5000 grit stone, and honed on a leather strop.
*Knife sharpening services that might utilize belt-sanding sharpening systems. Use of these systems may cause damage or destruction of your blade and will void warranty.