Basic Knife Care
Your high carbon mono steel Knife is a live object in the sense that it will change with and depending on use. It is unavoidable and even desirable that a beautiful and possibly varied patina will develop especially when cutting acidic foods such as fruit or onions. This patina, besides being aesthetically pleasing, also protects the steel from rusting.
Rust-resistant knives are less vulnerable to the same influences but benefit from largely the same care routine, on a less frequent basis.
To keep your knife in good shape follow these simple steps:
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Wash after every use
- Keep at least 1m from the dishwasher and knife drawer at all times! Best to hang the knife on a magnetic strip to keep sharp and dry
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Dry immediately after washing
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Use dishwashing soap to neutralize acids
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Oil lightly with food safe oils before storage. A good example of such an oil is Ballistol spray.
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To keep your blade razor-sharp, get a strop or a honing rod to realign the edge from time to time
My take on Warranty issues:
* If I sold you a knife that breaks catastrophically from it´s intended use, I will make you another one as similar as I am able to given materials available.
(A chef knife does not like garden work etc.. you get the idea!)
* Minor breaks or issues on my own knives I will fix free of charge within reasonable scope.. (Don´t use my knife as a screwdriver)
* responsibility and honor ar very important to me, so I´m sure we will find a soulution together for any potential problems.
