Knife care guide

Wash your knife with warm water and mild soap after each use. Never put it in the dishwasher. Always dry it — even stainless steel can spot from water.

Use whetstones matched to your steel type. 1000-3000 grit range is ideal for daily maintenance. Maintain a 17 degree angle; sharper angles produce fragile edges.

Store on a magnetic strip or in its sheath. Don't toss it in a drawer loose — other blades damage the edge, and you risk injury.

Carbon steels rust in humid environments. A thin coat of food-safe mineral oil protects well. If rust appears, gently rub with 400 grit sandpaper and oil.

Inspect handle and fittings once a year. Tighten pivot screws on folding knives. Even stainless steel stains if neglected.