Knife Care Instructions:

CARBON STEEL KNIFE CARE:

• Never put in the dishwasher. The harsh chemicals and hot temperature will ruin the quality of the blade and deteriorate the handle.

• A knife made from carbon steel is susceptible to rust.

• Do not leave wet on the bench or the knife may rust. Dry thoroughly after hand washing and do not store unless fully dry. Use a paper towel to dry the blade instead of a kitchen cloth, which tend to leave the blade slightly damp.

• I highly recommend a protective layer of Pelican Paste Wax or mineral oil on the blade and handle after drying. **Do not use cooking oil, it will go rancid over time**

• A grey/black patina will form on the blade. This is totally normal for carbon steel and aids in protecting against rust.

SHARPENING AND MAINTENANCE:

• Use Japanese whetstones or similar stone sharpening system to sharpen your knife. **I can always re-sharpen the blade for you**

• A honing steel can be used lightly in between sharpening on stones. Do not use a diamond or rough steel – I recommend a fine ceramic steel.

• DO NOT use a pull through electric sharpener of any type.

• Any rust should be removed immediately so it doesn't spread. Use rust cleaner for light rust or rust eraser or fine grit sandpaper for heavier rust.