Care and Maintenance
How to wash, dry, store, and protect your knife so it lasts for years and keeps performing at its best.
Wash your knife by hand with warm water and mild soap. Never put a good knife in the dishwasher. The heat, detergents, and bouncing around will damage the edge, handle, and finish.
Dry the blade immediately after washing to avoid spotting, especially on Damascus finishes. Even stainless steel can develop surface discoloration if water is left sitting on it.
Store the knife on a magnetic strip, in a saya, or in a knife block — not loose in a drawer. A drawer full of loose knives damages edges and is a safety hazard.
Cut on wood or soft plastic boards. Hard surfaces like glass, stone, or ceramic will dull the edge quickly and can chip harder steels.
Don't twist the blade in the cut, chop through bones, or use the edge to scrape food off the board. Use the spine for scraping when needed. These habits protect the edge and prevent chips.
If your knife has a carbon-steel or Damascus-clad core, apply a thin layer of food-safe oil if it will be stored for a while. A little prevention goes a long way toward keeping the blade beautiful and rust-free.