CARING FOR YOUR KNIFE

Follow these guidelines to maintain the sharpest edge and extend the life of your knife.

USE // Our knives are extremely durable, but they should not be used to cut bones or frozen foods; these may chip the blade. We recommend keeping an old clunker on hand for these tasks. Use wood or plastic cutting boards. Do not cut on glass or marble, and especially avoid ceramic surfaces (such as ceramic plates). Ceramic is many times harder than steel and can destroy an edge instantly.

CLEANING // Never run your knife through the dishwasher, as this may chip the blade and damage the wooden handle. Wash the knife with dish soap and a soft sponge or towel immediately after use. Wipe dry with a kitchen towel to prevent rust from forming on the carbon steel core.

SHARPENING // Our knives hold an edge for much longer than even the nicest consumer brands. With normal use, sharpening may not be required for months. To maintain a straight edge, hone the blade occasionally with a ceramic honing rod. When sharpening is required, do not use an electric or pull-through sharpener. These sharpeners take off much more steel than necessary and do not address the root causes of dullness. These sharpeners will shorten the life of the blade. If you’re serious about knife care, consider purchasing a whetstone and learning to use it. This small investment will keep your knives laser sharp for life.

HANDLE MAINTENANCE // All of our wooden handles are made from the highest quality stabilized wood. To improve the life and luster of the handle, apply a light coat of tung oil, mineral oil, or butcher block conditioner whenever the wood appears dry, stressed, or faded.