Although a few of my knives may be stainless, most of the knives I sell are carbon steel. Which means they are prone to rusting if mistreated, this is easy to prevent and fix. In order to keep this knife performing and looking like new, I made a list of “Do’s and Do Not’s”. These pertain mostly to carbon steel blades and wooden handles.

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Do’s

• Oil or wax the blade and handle, do this as little or much as you want. I like to use a knife wax for the blade and handle (Pelican Paste is my favorite). Oils work as well; boiled linseed oil or mineral oil work great, but the boiled linseed oil will become tacky over time if used on the blade.

• Wash like normal and dry after washing.

• Allow blade to dry completely before putting in sheath.

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Do Not’s

• Run it through the dishwasher, this is horrible for the blade and handle.

• Let it sit in water or get wet for extended periods of time.

• Put away wet in a sheath.

• Store a knife with other knives or items in a drawer. Knife blocks, magnets, or sheaths are

  preferred.

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If you have a kitchen knife, the edge is mostly likely more fine and harder than your typical

store-bought knife. Careful not to drop it or the edge and/or tip may chip.​

• Acidic foods like tomatoes can hasten discoloration. Rinsing the knife after cutting will help avoid it. If you forget to clean your knife and it develops red flash rust or dark stains, don’t worry! Just take some extra fine steel wool (0000), and rub the affected areas. They will come right off, and the blade won’t be scratched. If you have a damascus blade, contact me and I can walk you through on how to get the finish back to normal, or bring it to me and I can restore it.

• With time and use, your knife will develop a “colorful” patina. Personally, I like the look of it and will serve as a protective, rust-preventing layer.

• Some normal things that will occur with a carbon blade