Stainless Damascus, Brass, Black Basalt, Morrisonite Jasper and 8000 year old Bog Oak_

How to maintain your Knife correctly

Good quality knives are not the same as cheaper versions and cannot be treated the same.

There is always a trade-off between corrosion resistance and edge retention. 
This means that if you want a knife that stays really sharp for a long time, it has a much higher carbon
content which means it will not be resistant to rust and acidic foods.

If you want a knife that is very corrosion resistant, ie, stainless steels and knives that you can put in the dishwasher, they will not hold an edge for very long and
you will always be sharpening them.

There are steels that give you the best of both worlds but they are hard to sharpen and very expensive.

Usually just rinsing the blade under the tap and drying immediately with a cloth is sufficient. If you use it for a longer period of time or have dried in food on it, wipe the blade down
with a soft cloth or sponge that has been soaked in hot water and a small bit of soap, do not use abrasive or strong chemicals!.

Pay attention to cleaning well between the blade and bolster. Rinse under the tap and dry.

If you cut acidic foods with a carbon steel blade rinse it immediately after use! Dry the knife straight away with a clean cloth. Never leave it wet or sitting in water for any period of time!

For most high-end knives, especially carbon steel. Wipe the entire knife including the handle with a bit of tissue paper and oil once you have finished using it. If the water beads on the surface after rinsing there is no need for oil, which means there is enough oil on it. Hot water and detergent will strip the oil from your blade and handle so just be aware that there is always a coat of oil on both. You can use any food-grade oil, inc Olive, Mineral, Coconut, etc. Food-grade waxes are another option.

Never put it in the dishwasher! Never cut frozen foods or bone! Do not store it in a damp place. Do not let it get hot. Do not use it for prying or levering anything. 
Do not cut on any hard surface!

Make sure to use a suitable surface to cut on, i.e. wood, plastic. I personally recommend wooden boards with the end grain facing up. This type of board will not damage your cutting edge and made with the correct wood will last much longer
than any other type of chopping board, with correct care.

Sharpening your knife is an art and must be done correctly.

If you are not sure how to sharpen it please give it to someone that does, it is easy to ruin a cutting edge by sharpening incorrectly.

Good quality knives are not that easy to sharpen and require the correct tools.

Do not use one of the pull-through sharpeners, they are for softer, cheaper steels.

You can use either sharpening stones, ie, Japanese water stones or oil stones or

quick touch-ups can be done with either diamond or ceramic sharpening rods.

There are many other good-quality sharpening tools out there that make putting the correct angle on the edge easy for people that can't grasp the sharpening stone.

Good quality sharpening stones and equipment are not cheap but will last many years and will make using and maintaining your knife much easier.

This can all sound quite complicated but it really it is not.

Looking after your knife is easy, it's knowing what NOT to do, is most important!

Take care of your knife and it will last a lifetime and some.

If you need any further advice or you would like to have it sharpened or repaired professionally please contact me.