Knives are designed for cutting.
Should you find yourself in a situation where you are using it for any other purpose then you are misusing the knife. This means do not use the knife to pry, dig or twist, put the knife down and go find the right tool.
The tip of the knife will likely be the weakest part of the knife, they are thin and pointy for a good reason, fine delicate cuts. If you drop your knife on a hard floor or stab it into something hard you will run the risk of it breaking. We don’t make throwing knives, so don’t send it flying anywhere.
The finish on your knife may get scuffed up with use, this is simply the nature using a tool, it is not a tragedy and is not a sign of neglect but rather one of tool that hasn’t lived a life hidden away.
Caring for the blade of your knife.
We use a multitude of different steel, some are stainless steel and some are not. Whilst stainless steel knives are more forgiving with regards to corrosion, they are not rust proof. The risk of rust is far higher with non-stainless steel knives. Irrespective of the steel used, keep your knives clean and dry as best you can. Additionally use of an oil will help protect the steel, mineral oil is a good option as it is a food safe oil. Do not use olive oil or other oils you cook with, these can go rancid. If you do not use the knife for any food then you can consider non-food safe oils. Avoid oils that contain silicone. Should a situation arise that does lead to rust spots, feel free to reach out to us with photos and we will advise you accordingly.
Patinas are normal, they are not rust.
It is important to note, particularly with kitchen knives, that non-stainless steel knives will react to any non-neutral pH substances that are cut with the knife. Various types of food will cause a form of discolouration/oxidation the colour of which differs from food to food. This oxidation is known as a patina. Some people don’t like the visual aspect of a patina (they should avoid carbon steel knives), others love how the different colours of the patina develop over time.
Caring for the handle.
Handle materials will loose their initial shine and luster with use and washing in the case of kitchen knives. You should maintain your handles my applying an oil with a soft cloth when the need arises. Clear floor polish or a furniture wax or mineral oil are sufficient, alternatively more purpose designed products such a Renaissance wax, Museum wax or mineral oil/beeswax blends such as Topham’s Beeswax Wood Conditioning Butter are fantastic choices.
DO NOT PUT YOUR KNIFE IN THE DISHWASHER.
Dishwashers are a dreadful environment for any knife irrespective of the steel or handle materials. Using a dishwasher will cause epoxy bonds to weaken or fail, rust will form. Wash your knife by hand and dry them immediately, leaving them in the draining rack is not sufficient.
Storing your knife.
Do not store your knife or sheath in direct sunlight, UV damage and heat can cause handle materials to fade, leather to dry out and epoxy to weaken. Should the knife be stored for a long time, it is best to remove the knife from the sheath in case any moisture is present or absorbed by in the sheath that could cause rust.