The knives I make are made from Carbon steel. This steel if will develop a rich dark patina beautifully if cared for properly however it may rust if left wet or with food on it.

For best results wipe clean after cutting with a damp cloth or sponge and dry immediately with a dry towel. never run through a dishwasher or leave knife in sink to soak.

to maintain an edge for as long as possible i recommend a Larch Wood cutting board. If this is ouside your budget HDPE boards are also sufficient. Avoid bamboo, glass, or pressed fibreboard cutting boards.

store knife ion a block, on a wall magnet, or in a drawer with a protective sheath or in slots. Never through knife loose in a drawer as it will lead to severe chipping and edge damage.

To maintain a long lasting cutting edge i recommend stropping on leather impregnated with a fine diamond emulsion or other stropping compound. Alternatively use a ceramic honing rod. I prefer a strop. In my experience they are easier to use and provide better long lasting results. Never use a honing rod made of steel or impregnated with diamonds. These are very bad umkay

All of our wood at cooking implements are finished with a minimum of three coats of food-grade tung oil. While this durable finish is among the toughest food-safe options available, it will still benefit from occasional maintenance to keep your piece looking its best and to extend its lifespan.

To care for your wood product:

• Avoid soaking it in water, especially with soaps or other chemicals.

• Wash gently with a soft cloth or non-abrasive scrubber using mild soapy water.

• Rinse thoroughly and dry immediately.

• Do not leave it sitting in standing water on countertops or in sink-side drying racks.

With proper care, your wood implement will remain beautiful and functional for many years.

To restore its luster over time, apply an oil-based, food-grade wood finish according to the manufacturer’s instructions. Treating the wood once or twice a year is usually enough to keep it looking its best.

All of the wood used in our products is either locally harvested or reclaimed. While many makers rely on exotic woods sourced from distant regions—often without considering the environmental impact—we choose a more responsible approach. The harvesting of exotic woods can cause severe habitat destruction, soil erosion, and significant carbon emissions from long-distance transport.

On rare occasions, I am able to work with exotic woods only when they come from salvaged or reclaimed sources. This was the case with the lignum vitae, mahogany, and beech used in some of my pieces.

The lignum vitae came from a friend who purchased a 100-year-old stamp company that had preserved nearly all of its original equipment and materials. Among the collection were two lignum vitae chopping blocks that were no longer needed—and I was fortunate enough to give them new life.

The mahogany and beech were reclaimed from their former role as dunnage used to support heavy steel pipes during rail transport. These woods needed to be exceptionally strong to bear such weight. Though far from furniture-grade and marked with signs of age, disease, and past insect activity, I find their imperfections add a unique and meaningful character to each piece.

Many of my pieces are crafted from locally harvested woods. While I understand the appeal and beauty of exotic species, I’ve come to truly appreciate the subtle variations and rich character found in the woods native to the region of Québec, where I reside. These locally available materials offer a beauty that feels authentic to the land, and working with them allows me to create pieces that are both sustainable and deeply connected to their place of origin.