High carbon steel will require extra care and attention, but the additional care is minimal if you follow a routine after use.

 

• Wash and completely dry the knife after each use and treat the steel with a food safe oil.

 

• A patina will form naturally. Don't remove the patina on your knife, it wil form a barrier between the steel and the air, so rust has less of a chance to form on your carbon steel knife. (note: the knife will still rust if you don't oil it properly)

      There are two types of rust/oxidation

1. Patina, a blue, gold or yellow -ish discoloration on your knife. The patina will develop when you cut food with natural acids in them such as meat, fish, lemons etc. This patina will protect your knife from nasty red rust;

2. Red rust, a well known form of rust. This one is harmful for the knife and for you and it doesn’t look good on the product you are cutting. By keeping the patina, you will protect your knife from developing red rust.

 

• The handles are made from natural woods and will benefit from the occasional coat of food safe oil/wax to prevent picking up juices or water from the food you are cutting.

Some waxes/oils I recommend: axe wax, bees wax, grape seed oil, camilla oil. These oils/waxes are also suited for the steel itself.

• And offcourse don't drop them on the floor or use it as a hammer.
• Don't put the knife in the dishwasher or microwave. 

 

• The knife arrives sharp and ready to go, you can maintain it's sharp edge by throwing away your sharpening rod and use a leather strop instead.

 

• Avoid glas cutting boards! (I dont know who thought it was a good idea to make a cutting board from glas?!)

 

• If the knife gets dull, I can sharpen them for you.