FAQ

The knives I make are made from Carbon steel. This steel if will age beautifully if cared for properly and develop a rich patina 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 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