Good knife care matters
A well-maintained knife lasts longer, performs better and is safer to use. Proper care ensures the blade stays sharp, preventing accidents caused by dull edges. Our knives are crafted with premium materials, great skill and precision and are an investment—caring for them helps ensure their craftsmanship and beauty is preserved for generations.
1. Cleaning & Drying
Always hand wash your knives. Dishwashers expose blades to harsh detergents, high heat and potential impact with other utensils, leading to dulling and damage. In addition, moisture remains trapped, leading to corrosion or rusting over time.
Use warm water, mild soap and a soft sponge. Avoid abrasive pads or steel wool, which can scratch the blade.
Rinse immediately after use, especially for acidic foods (e.g citrus, tomatoes), which can accelerate corrosion, especially on Carbon steel blades.
Dry thoroughly with a paper towel or soft tea towel, to prevent water spots and rust formation. Avoid air-drying, as lingering moisture can damage the blade and handle over time.
2. Storage—Protecting the blade and yourself
Proper storage prevents blade damage and ensures safety.
Magnetic knife strips—Keep blades accessible while preventing dulling from drawer contact. Ensure the strip is strong and properly mounted to avoid accidents.
Knife blocks—A classic option. Ensure slots are clean and dry to prevent bacteria buildup. Consider blocks with horizontal slots to reduce blade wear.
Blade guards or Sheaths—Ideal for knives stored in drawers and for travel, protecting both the edge and your hands. Make sure your knife is completely dry before storing it inside the blade guard.
Avoid storing knives loose in drawers—this can dull the blade and pose a safety hazard.
3. Honing & Sharpening—Keeping the Edge Razor-Sharp
Honing realigns the edge, while sharpening removes material to create a new edge. Honing should be done regularly, while sharpening is needed less frequently.
Honing—Use a honing rod (ceramic or steel) every few uses to maintain the edge. Hold the knife at a 15°–20° angle and gently run it along the rod on both sides. Make sure not to roll over the edge.
If not done well, honing can harm your knives, so make sure to practice first on more expendable knives.
Sharpening—Use a whetstone for best results. Start with a coarse grit (~1000) and strop on leather. You can finish with a finer grit (~3000–8000) for a polished edge.
Professional sharpening services are a great option for maintaining precision. We also provide sharpening services and classes throughThe Sharpening Shop.
Avoid pull-through sharpeners, as they can strip away too much material and damage the geometry of the blade.
4. Cutting surface & usage—What’s beneath your blade matters
Use the right cutting board—Opt for wood (end grain is ideal) or high-quality plastic. Avoid Bamboo, glass, stone or metal surfaces, which can dull or chip the blade.
Be mindful of what you cut—Avoid using kitchen knives for hard items like frozen foods, bones, large hard vegetables like big pumpkins or hard cheese, unless designed for it.
Proper handling—Use a rocking motion for chopping and avoid twisting the blade, which can cause chipping or bending.
5. Long-term maintenance—Preserving the knife for years to come.
Carbon steel care—If using a Carbon steel blade, apply a light coat of food-safe mineral oil after cleaning to prevent rust, especially if the knife is not used often.
Regular deep cleaning—Occasionally, use a baking soda paste or a rust eraser to remove stains and patina buildup or any hint of rust.
Handle care—For handles containing wood or leather, which most of ours do, apply a small amount of mineral oil or beeswax to prevent drying and cracking.
Check for loose parts—If your knife has rivets or screws, ensure they remain tight for stability.
