Most of my knives are crafted from high carbon steel. Over time, they develop a protective patina—a natural layer that slows rust formation and enhances their aesthetic appeal.

The golden rule for maintenance is simple: clean the knife after every use and dry it thoroughly. With proper care, a high-quality carbon steel knife can become a cherished tool passed down through generations, consistently outperforming stainless steel in both sharpness and longevity.

✓ Do

• Clean and dry immediately after use.
• Hand wash with mild soap and warm water.
• Oil the wooden handle occasionally, if applicable.
• Store in a knife block, sheath, or on a magnetic strip.
• Hone the edge regularly with a ceramic rod and leather.
• Sharpen regularly using a wet or diamond stone.

✗ Don’t

• Don’t wash in dishwasher.
• Don’t soak or leave it wet.
• Don’t use on hard surfaces.
• Don’t use harsh cleaning agents or abrasive materials.
• Don’t expose to extreme temperatures.
• Don’t use for heavy-duty tasks or prying.