Care and Maintenance

*Here are some recommendations to keep your knife in good condition.Never leave your knife in the sink or run it through a dishwasher.

*Clean your knife with warm water and soap. Dry it thoroughly, immediately after each use.

*Never attempt to pry apart frozen meats or cut anything that is frozen solid.

*Avoid cutting on hard surfaces such as glass or granite. I recommend a wooden end grain cutting board.

*To maintain maximum performance, from time to time and depending on use, the cutting edge will need to be touched up. I recommend a quality water stone for sharpening.

*Being that it is not stainless steel, it is imperative to keep it dry.

*With use, your knife will develop a patina. This is completely normal for carbon steel knives and actually helps to protect it from rust.