***IMPORTANT***

Certain knives might come lubricated in the package. Don't worry, it's non-toxic Camelia oil that acts as protection and can be gently washed away before the first use.

Our knives sold are not designed to carve, pry, saw or whack. Unless stated otherwise in the products specifications, we discourage their use on foods such as bones, stalks and other solids to avoid injuries and permanently damaging them.
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  • Keep clean an dry
  • Don't cut what you cannot chew
  • Don't saw, pry or carve
  • No soaking or dishwasher

The key do's and don'ts

Be Gentle and Stay Dry

WASHING

Compared to high-end clothes that you would never simply throw into a washing machine; we recommend you gently hand wash your knives with dish-soap before putting them to work. Never let them soak for extended periods or put into a dishwasher. 

 Drying your knives with a microfiber or cotton cloth after cleaning them is required to reduce oxidation rust build-up.

If you own a Carbon steel knife, be advised that it can easily react to acid food. Therefore, it is important that you rinse your blades after cutting anything acidic (citrus, tomatoes, onions, etc). If not rinsed, the acid will create corrosion and damage the steel.

The best practice is to always a small towel ready to use beside your knife so that it can be wipped frequently during and after the use, it will keep it clean and prevent oxidation.

Stay Hydrated and Protected

MAINTAINING

Like a nice pair of shoes that you treat with protector before storing them after winter, you want to do the same with your knives. While this is not necessary for polished Stainless Steel knives, it is a good practice for carbon steel knives or even stainless steel ones that have a porous Kurouchi or Tsuchime finish; we recommend you lubricate them with food grade oil such as Camellia oil or even Olive oil. This will disperse and prevent moisture build-up that could in a long-term gradually affect the steel.

If you have purchased a Carbon Steel knife, you will notice with use some discoloration on the blade which is called patina. Do not rub it away - this is a natural reaction of the steel and is created to protect itself against rust. When properly controlled, it will cover your blade giving it a nice and unique look. If surface rust appears due to exposure to humidity, it can be gently rubbed away with a fine steel wool (#0000) but should be prevented at all costs with the right care.

Polishing products are also easily available and can revive the shine of your blade when gently applied with care. 

As shown in our image, it's important to regularly apply bee's wax to hydrated and seal the wood surface to protect it from water infiltrations.

No Steel Rods or Auto-Sharpeners

SHARPENING

Many factors such as type of metal, cutting surface, frequency and technique of use will determine the frequency of sharpening required.

While chefs sharpen their blades at the end of every shift, we recommend for home users to hone their kitchen knives every few uses and sharpen them every few months.
 
 Generally, #5000 to #8000 grit stones are ideal for regular maintenances and #600 to #1000 grit stones for more in-depth blade sharpening every few months. 

While you can replace your regular maintenance stone with a ceramic honing rod that are highly popular and efficient, it is extremely important to never use a steel rod or a dry sharpener on a blade that exeeds and HRC of 55.

Protect your Knife and Hands

STORING

It is important to keep your knives in a dry environment where they will not be affected by extreme moisture and temperature changes.

After cleaning your knives, store them in a sheath or pouch to avoid injuries and exposure to humidity. 

An ideal location should away from the H.V of to sun to prevent the discoloration of your knife handles.  

Do you have any questions?

Can I put my knives in the dishwasher?
Never! Most knives won't survive the heat and humidity generated by a cycle. Unless suggested otherwise, always wash your knives by hand.
Can I use an auto-sharpener?
No! Auto-sharpeners can be quite harsh on most hard steel knives. Sharpening should always be done by hand, on a whetstone to keep the blade cool and microchip free.
What can I cut with my knife?
Unless stated otherwise in the product description, example; for cleavers - it is important to never cut what you cannot chew on. Frozen foods or hard root vegetables can be hard on your blade and cause chipping.
I dropped my knife and the tip broke, is it trash?
Unfortunately broken tips are quite common with knives made from hard steel, they are hard to keep an sharp edge for a long time however that hardness comes at a cost; brittle. Depending on the break, broken tips can be repaired most of the time.
My Stainless Steel knife is showing spots of rush, is it normal?
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Can I store my knives in a wooden chef block?
While some chef blocks are not optiomal because of their design, if you have a block be sure you knives fit and slide in properly to avoid scratching or bending the blade.