Warranty & Maintenance

Always keep your knife dry and clean! 

Hand wash with warm soapy water. No abrasive sponges.

Never put your knife in the dishwasher or leave it soaking in water. Dry your knife completely using an absorbent towel. We find paper towels work the best. 

Carbon steel knives require a few extra steps to maintain your blade. 

Carbon steel is particularly reactive to high acid products. Therefore, it is imperative that you rinse your blade and wipe it dry after cutting anything acidic, such as citrus, tomatoes, and onions. If not rinsed, the acid will begin to corrode the steel and damage your blade. 

After washing and drying your knife, we recommend oiling it with a food safe, neutral oil, such as mineral oil to protect your blade and encourage a slow and even patina.

The oil will act as a barrier to help protect against future exposure to moisture and acids. I like to use food safe mineral oil because it is has no flavor, no smell, and will not dry out or build up on steel as easily. 

Apply a pea-sized amount of oil to the blade and evenly distribute in a thin layer from spine to edge. Oiling the edge of the knife can help keep your knife sharper longer.

DO NOT DIRECTLY TOUCH THE EDGE OF YOUR KNIFE WITH YOUR FINGERS. 

To oil the edge of your knife, apply a small amount of oil to a thick towel and gently run the oiled towel over the edge. Wipe off any excess oil.