Knife Care Instructions:

1. Hand clean your knife with a soft sponge when you are done using it. For carbon steel knives, any existing patina can be removed if you use an abrasive brillo or scotchbrite pad, so be careful if you want to preserve the look. Dish soap is ok, but no dishwasher! The heat and humidity can warp the handle, rust the blade, and damage the edge if the knife bumps against other utensils.

2. Wipe and dry the blade completely. In order to avoid rust, apply a coat of food-safe oil to the knife after use, and when storing for long periods of time.

3. Develop and maintain a patina on the blade.

4. Use a ceramic honing rod with a light touch to preserve the edge. I advise using professional services or one of the many higher-quality systems found on Amazon when re-sharpening.