Care & Maintenance.
Look after your knife, and it will look after you. Cherish it, and make it a part of your family. By following these simple do’s and don’ts, your knife will last you a lifetime.
Do
Keep your knife sharp and in good condition. You can keep your edge keen by quickly stropping on leather (a belt will do) or even cardboard. Every couple of weeks or so spend a few minutes properly sharpening on a water stone to keep your edge razor sharp and in prime condition.
Keep your entire knife clean and dry at all times.
Be kind to your knife. It is tempered harder than most mass-produced kitchen knives, and the edge is ground much thinner. This allows for an extremely sharp and accurate edge, but it is less tough than a typical mass-produced knife so needs to be treated with more care.
Store your knife safely on a rack or in a knife roll, separate to other knives.
Give the blade a light coating of oil if it is not used often. This will prevent corrosion from ambient moisture.
Don’t
Don’t leave your knife wet or dirty, it will stain and rust. Wipe away food regularly whilst using and clean with a soft sponge. Keep it dry immediately after use.
Never put your knife in the dishwasher. It will damage it possibly beyond repair.
Never use your knife for purposes for which it was not intended. For instance a vegetable knife not designed to chop through bones, and doing so will damage it.
Don’t let your knife go dull before you sharpen it. This will make it much harder to sharpen and you will risk over sharpening and adversely changing its geometry. Additionally, please do not sharpen your knife on a steel rod, or ‘pull through’ style sharpeners. They will spoil the geometry of your blade and may cause damage.
Don’t store your knife in a drawer with other knives, it will become dull, chipped and damaged.