Care and maintenance

Basic Knife/tool Care Rules to Remember:

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

Cleaning

Clean your knife/tool regularly. We recommend Wicked Wax products. Regular cleaning and waxing should take care of residue and light surface oxidation or rust formation commonly found on carbon steel.

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.

Store your tool in a cool, dry place. 

*Keep in mind that these are "hard-use" knives. Rust spots just gives them character.

 Sharpening

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.