How do I care for my knife?
If you have purchased a high carbon steel knife (1095 steel) from me, more than likely it will have a cerakote finish applied to it, eventually though that finish will wear off with high use. Here are some easy tips to keep your blade looking great and protecting it from rust.
I recommend to not wash it unless you absolutely must, merely wipe it over as soon as you have finished using it, apply a thin coat of oil like olive oil or other food safe cooking oil and put it away. You can wash it by hand if need be, but do not leave water on it, don’t soak it in a sink of dishes and don’t leave it to air dry. Wash it, dry it straight away and apply a very thin coat of oil.
No matter how well you take care of your knife it will turn a dull grey color over time, it will mark and not stay shiny. This is called a patina and is normal, it is just the nature of the steel. Some foods, like lemon or onion will mark it instantly due to the acidic nature of them. A proper patina will actually help protect the steel from bad rust (red rust), keeping a blade shiny or at a high polish is purely cosmetic and has no effect on it’s performance.
High carbon steel is a tough and long lasting steel. Used properly your knife should only have to be put on a sharpening stone once a month and on a sharpening steel once a week. This is if you are using it on a daily basis. If you are tackling a big chore such as processing a large game animal you may need to sharpen more.
The only down side to high carbon steel is that it will rust if you do not take care of it. To prevent this, keep your knife as clean and dry as possible after use, and apply a light coating of oil periodically. Some oil can be poured into your sheath, and then poured out again, creating a water repellent environment to store your knife in.
If you do get rust spots, light ones can be scrubbed away with steel wool or a green Scotch-Brite pad. More severe spots can be removed using wet or dry sandpaper. Start with a 400 grit and work up to an 800, finishing with a fine abrasive metal polish.
Some common do’s and don’ts of care:
· Don’t put knives in the dishwasher
· Don’t leave a knife soaking in a sink full of water
· Don’t store in a wet sheath
· Do keep your knife sharp
· Do keep it stored correctly and responsibly
· Do use the knife for the purpose it was made for
· Don’t use a knife as a pry bar, hammer, shovel, screwdriver etc.
· Don’t cut on a glass, stone or steel surface, wood or plastic is ok
· Do remember to clean and oil the handle as well as the blade
· NEVER put into a fire, onto a hot plate, or in contact with any other heat source
Please feel free to email me with any questions on the care and maintenance of your knife.
If you take care of it well, it will last longer than you!
Do you offer a warranty?
I warranty my knives against defects in manufacturing and materials. If you have an issue with your knife, please contact me directly and I will personally handle it on a case-by-case basis. Please note that some things are not covered by the warranty such as normal wear, scratches, improper care, sharpening, and abuse/misuse. Examples of abuse include but are not limited to spine whacking or batoning, getting in a knife throwing contest while bored in the field (you know who you are!) or using any knife as a pry bar or chopping tool. Modification may also void your warranty.