Knife Care

All of my hand-forged knives are completely one of a kind, meticulously made from high quality knife steels and handle materials. 

While these steels can hold an amazing edge and see a lifetime (and beyond) of reliable use, like any quality too, they benefit greatly from a bit of care to maintain the blade. For carbon steels - keep dry whenever possible, wipe clean after use, and occasionally wipe down the entire blade with a food grade oil such as food grade mineral oil or camelia oil. A lot of my knives are made with exotic hardwood handles which, while beautiful and durable, are organic and appreciate the occasional wiping down with oil as well.

Carbon steels: With time and use the steel will naturally develop a unique patina (a darkened oxide later) that will help to protect the blade and prevent rust and oxidation. This process can be accelerated by cutting certain fruits and vegetables, especially acidic varieties like citrus. While proper maintenance should prevent any formation of undesirable corrosion or rust, In the case that your blade does get a little rust on it, no need to panic – it can easily be rubbed off with a scotch brite pad and a little bit of oil. 

Stainless steels: The stainless steels I use are quite resilient to patina or rusting, but still should never be left to soak in water, as this can potentially damage the wooden handle. As is the case with any high end cutlery - never put it in the dishwasher. Stainless knives should still be lightly washed after use and stored in a knife block, wall rack, saya or thick canvas/leather roll.

Sharpening & Edge Maintenance: For quick edge tune-up before cooking, I love a ceramic honing rod (*make sure it’s a smooth rod - no weird serrations or anything like that). A hone will keep a well-sharpened edge functioning for quite some time. Note, that there is a difference between sharpening and simply dressing the edge with a hone.

From time to time, your knife will need to be properly sharpened with stones. There is a learning curve with stone sharpening - just take the time and learn to do it. There’s truly no better alternative, and most sharpening “systems” in my opinion are a bit gimmicky, and in worse cases can even damage your blade. Which stones to buy? I recommend the 500 grit and 2000 grit Shapton Glass stones. The Naniwa Chosera line are also a favorite of many. Another option I like would be the “Coarse” and “Extra Fine” DMT diamond stones (get the 8” x 3” size), though I still prefer the Shapton Glass stones the most. For sharpening supplies I recommend Bernal Cutlery in San Francisco.

You’ll need to spend a little time learning to sharpen with stones, but once you learn it you’ll have it for life and will be able to sharpen any of your knives in minutes. It’s by far the best method to keep your knives sharp and cutting for a long time, and well worth the time. You can find plenty of videos on Youtube going over sharpening basics using a stone. Here’s a good primer by Don Nguyen on sharpening basics. Practice with a cheap knife first until you get the hang of it.

All of my knives are made with the highest standard of quality. If you experience any sort of problem or have a question of any sort feel free to contact me any time! 

Enjoy your new custom blade!