Knife Care
Keep it Clean
First and foremost get in the habit of washing, drying, and putting away.
One of the worst things you can do with a carbon steel knife, is to leave it sitting out wet. Whether it be acidic foods, or even just water, varying degrees of harmful oxides can form if your knives are neglected. For acidic foods, it’s best to rinse shortly after use, then wipe it off.
Use a soft sponge, or towel to wash/clean your knife.
After washing, dry thoroughly with a dry towel- every time.
Never ever put your knife in the dishwasher.
Maintenance
For the first four months or so, I recommend giving your blade and handle a light coat of Camelia oil after drying, and before putting it away.
Don’t worry if you see blueing, or greying of your steel. This is natural, and the patina is actually a light layer of protective oxides that form on carbon steel. What we want to avoid are red or orange oxides.
Need to Know More?
If you have any questions or concerns about knife care, please feel free to contact me at:
firehorseforge@gmail.com
I hope that your knife brings you joy and helps you to create memorable meal for years to come.