With any high carbon steel, you can expect your blade to discolor over time. As it gets used, it will develop a natural patina which is a form of protective oxidation. Patina is natural and should not only be expected but embraced. It tells the story of where your knife has been and all the things it has done for you. The patina will also help protect it from rusting.
A knife of high carbon steel should be kept clean, dry and oiled to minimize the chances for rust. Also, storing a knife inside a sheath for prolonged periods of time is not advised since moisture can be trapped against the blade.
With stainless steels you will not likely see any patina from normal use. Keep in mind, even stainless variants can and will rust if the knife is not cared for properly. Always dry your knives after use and oiling them lightly is always a good idea.
WHAT SHOULD I USE ON MY KNIVES TO KEEP THEM LOOKING GOOD?
If you prepare food with your knife we recommend using our Blade Balm or Red Eyed Hog B-Fat. If you do not use your knife for food prep, 3-in-1 oil works nicely.
CARBON STEEL KNIVES
Due to the nature of carbon steel knives, they will tarnish and form a patina over time. This is normal and should be expected.
Never put your knife in the dishwasher. The harsh chemicals and hot temperature will ruin the quality of the blade and deteriorate the handle.
Do not leave the knife with moisture on it or put on a wet surface for extended periods of time as your knife may rust. Dry thoroughly after hand washing and do not store unless fully dry. Use a towel to dry the blade and apply a layer of oil or wax to the surface if the steel. Store away from humidity.
Do not cut through bones, frozen foods, coconuts or extremely dense items like seeds, crackling, or woody stalks.
Always cut with a smooth action and never twist the blade as sideways pressure will damage the blade.
Avoid cutting acidic foods if possible as they promote rust. If you do cut acidic foods, rinse your knife under running water directly after use. Remember to completely dry your blade and apply a layer of oil or wax.
Foods such as onions, garlic, chives, artichokes and cabbage encourage a black patina. If you do cut these items and want to prevent the patina, rinse your knife under running water directly after use. Remember to completely dry your blade and apply a layer of oil or wax.
SHARPENING AND MAINTENANCE
DO NOT use a pull through sharpener of any kind.
A honing rod can be used lightly in between sharpening on stones. Do not use a diamond or rough steel rod – we recommend a ceramic rod.
We highly recommend a protective layer of oil or wax on the exposed carbon steel after sharpening or use. Apply after washing and drying.
Any rust should be removed immediately so it doesn't spread.
Remember your knives do have limitations and are not indestructible.
DO NOT use your knife as a screwdriver, can opener, pry bar, jimmy, hammer, axe, pick, shovel, chisel or any other tool it is not designed to be used for. (You can buy all of these tools at your local hardware store for much less than your knife)
DO NOT throw your knife or use it for batoning or prying.
Do not cut directly onto hard surfaces such as a benchtop; stainless steel sink; plate or chopping boards made from glass, ceramic, bamboo, corian and other hard substances. An endgrain chopping board or soft plastic chopping board is best.
Don't store your knife for extended periods of time inside of a sheath. Humidity and moisture in the air can become trapped on your knife causing it to rust.
Don't let a damp blade rest against dissimilar metals for any period of time as it may encourage Galvanic corrosion.
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