KNIFE CARE AND ADVICE

Knife Care Guide: Preserving the Quality and Longevity of Your Blades

Introduction

Owning a high-quality knife is both a privilege and a responsibility. Whether your knife is crafted from carbon steel or stainless steel, proper care is essential to maintain its sharpness, appearance, and overall performance. This guide will provide you with essential tips on how to care for different types of knife steels to ensure your blades serve you well for years to come

General Knife Care Tips

• Chopping Boards Matter!
  A wooden, end grain board is the best choice. Failing this, a food-grade plastic chopping board is a second option. Avoid glass, marble, or granite boards, as these materials can quickly dull your knife's edge.
• Cleaning and Drying
  After each use, rinse your knife in warm water and gently dry it with a soft cloth. Never leave your knife soaking in water, as prolonged exposure to moisture can lead to rust, even on stainless steel blades. Do not dry your knife on a radiator, as the heat can weaken the epoxy in the handle.
• Dishwashers
  NEVER clean your knife in a dishwasher. The harsh detergents and high temperatures will ruin the epoxy bond between the handle and the steel, as well as causing flash-rusting on the blade.
• Storage
  Store your knives safely on a magnetic knife holder or in a knife block. Avoid tossing them into a drawer, as contact with other utensils can damage the blade and dull the edge. Knives with sheaths should be kept in dry conditions and should the sheath get wet, dry it naturally. Do not dry on a radiator!
• Sharpening
  Regularly sharpen your knife to maintain its edge. Avoid using pull-through sharpeners, which can damage the blade angle. More information can be seen in the sharpening advice section.

Remember!

All knives are sharpened to fine edges. In the case of deer stalking knives the edges are designed for the slicing of flesh, they are not designed to be run through rib cages or to hack bone. Such practices may ruin an edge! Additionally, the fine tips are not intended for dispatching deer via the atlas joint. 

Caring for Carbon Steel Knives

Carbon steel knives are favoured by many professional chefs and enthusiasts for their beauty, ease of sharpening and the unique characteristics they develop over time. However, they require more care than stainless steel.

Etched and Hamon Blades

A carbon steel blade with an etch or ‘Hamon’ requires slightly more attention. These unique features are more than just decorative; they are a mark of fine craftsmanship. The care required is part of the joy of owning such a knife, as each will develop its own unique ‘fingerprint’

What is Patina?

A patina is a thin layer that forms on the surface of carbon steel as it reacts with various substances over time. This layer provides a degree of protection against rust and gives the blade a distinctive appearance. Initially, the patina may appear as dark spots or colours ranging from bronze to blue. Over time, it will settle into a more uniform layer that reflects the knife's history of use. A well-developed patina not only enhances the knife's aesthetic appeal but also acts as a protective barrier against further oxidation. But remember, if neglected, carbon steel will rust.

Handling Acidic and Reactive Foods

Certain foods can quickly discolour carbon steel knives, including:

• Tomatoes
• Lemons and other citrus fruits
• Onions
• Vinegar
• Mustard

When cutting these or other acidic foods, it’s important to clean the blade afterwards.

Regular Maintenance and Long-Term Storage

To maintain the beauty and functionality of your carbon steel knife:

• Regular Cleaning
  After each use, clean the knife with warm, soapy water and dry it thoroughly. Avoid letting it sit on the draining board overnight, as prolonged exposure to moisture can lead to rust.
• Oil the Blade
  If you plan to store your knife for an extended period, coat the blade with knife-wax or a food-safe oil. This helps protect the steel from moisture and other elements that could cause corrosion. Reapply the oil periodically, especially if you notice the blade looking dry.
• Handle Care
  If the handle appears dry, rejuvenate it with a food-safe oil or wax. This prevents the handle cracking or looking dull.

Caring for Stainless Steel Knives

Stainless steel knives are more resistant to rust and stains, but remember they can mark or rust if neglected. For example, leaving dried blood on a blade can etch the surface. Remember they are called ‘stain less’ and not ‘stain proof’ for a reason. This said, you have to be very neglectful to mark a stainless steel blade!

• Routine Cleaning
  Although stainless steel is more resistant to rust, it is not immune. Rinse and dry your knife after use, especially when cutting acidic or salty foods. In the case of deer knives rinse blood off the blade and dry. Never put a bloody blade into a sheath. These practices prevent surface damage and staining.
• Avoid Harsh Cleaning Materials
  Do not use abrasive sponges or cleaners, as they can scratch the surface of the blade. A soft cloth and mild detergent are sufficient for cleaning stainless steel knives. Again, DO NOT place in a dishwasher!

Proper care and maintenance of your knives, regardless of the steel type, will ensure they remain sharp, reliable, and beautiful for many years. Remember, a well-maintained knife is not just a tool—it's a lifelong companion in the kitchen or the field. By following these care tips, you’ll preserve the quality and longevity of your blades, allowing you to enjoy their performance every time you use them. A well-cared-for knife can be handed from generation to generation and can be treasured for many years.