Your new knife is razor sharp and made for cutting food in your kitchen, on a cutting board. Don’t use it as a screwdriver, pry tool, or to cut things that you don’t plan on eating. Keep it away from excess heat and don’t let moisture linger for too long on the blade or handle.

Keep your knives as clean as you can. The steel used is NOT stainless and WILL rust if left wet for too long. This in turn makes our knives absolutely NOT DISHWASHER SAFE. Clean your knives by hand after every use and dry them off before storing. Your fancy new knife should be important to you, never leave it in the sink and wipe it down with a kitchen towel if the blade is dirty and wont be used for a while as you cook.

If you keep your knife clean and dry you won't face any issues, but that does not mean you can’t take an extra step in prolonging its life span. When your knife is new and still developing its protective patina, it is good practice to apply a thin layer of any food grade oil (olive, avocado, vegetable, etc.) to the blade & handle after cleaning/drying it to protect it from excess moisture. This can be done as often as after every use or as spaced out as every few weeks. The initial “break in” period is when your knife will require the most care, as the raw steel is still developing with every use.

When you first open the box, your knife will look pristine, but as you begin to use it you will notice discoloration and staining start to appear on the blade. This is called Patina and is absolutely normal. The stains will not damage your knife, in reality they create a protective layer to help mitigate rust. Every knife will Patina differently depending on what its used for, this is what truly makes your knife unique to you. Use it, love it, and let it tell your story for you.