Knife Care


The steel I use is called 5160. It is high carbon spring steel, which is excellent for knives as it keeps a very sharp edge while being tempered for high strength. Because it is not stainless, your blade, as well as your natural wood handle, will need some ongoing maintenance. Here are some tips before you get started.


1. It is very important that your knife is not left wet or dirty. If your knife is left wet it will cause rusting on the blade and potential swelling in the wood of the handle. Dry after every use and don't put it in the dishwasher. You will notice that the steel naturally reacts to the food it cuts, tarnishing it's finish with what is called a patina. The patina not only adds to your knife's originality, in my opinion, it also makes your blade more rust resistant. That said, continue to always dry after every use to avoid rust spotting. Rust can be removed with a good steel wool scrub if it does occur. 

2. Your knife will hold a very sharp edge. To keep that edge as sharp as it can be for as long as possible, always cut on a cutting board. Also keep it stored in its edge guard or in some place where it's not knocking against other knives or utensils. When you feel your knife is ready for a sharpening, a fine grit sharpening stone can be purchased from your local hardware store at a reasonable rate and carbon steel sharpens up really well.

3. Like most knives, your blade is not meant for prying. It also should not be used to cut into hard plastics, tin cans or bone. These actions could result in damage to the tip or edge of your knife.

4. Occasionally treating your knife with mineral oil or other food grade oil will help to keep your handle wood lush and also help to keep the blade rust free. Especially, apply oil to the handle when is starts to feel dry, and to the blade if you are storing it for a period of time.


Sharpening Demonstration

If you have any questions about sharpening your knife, feel free to send me an email: