Caring for Chef & Hunting Knives

Always clean your knife after use with soap and warm water.

Storage:

Stainless knives can be stored dry or lightly oiled if storing for extended periods.

Carbon steel knives, including those with stainless jackets, should always be cleaned, dried and oiled after use.

Corrosion and patina: Carbon knives will develop a patina with regular use. The patina is a natural and desirable discolouration of the steel which performs a protective layer. If rust occurs, clean and apply a small amount of product such as Bar Keepers Friend. For anything more intense, get in touch and I’ll help you out.

Sharpening should be done by hand on whetstones, starting with course grit and finishing with fine. Learning to sharpen by hand is an invaluable life skill requiring patience and repetition - maintaining the same angle throughout the process will ensure good results. Get in touch if you’d any like tips or advice here.

Never use pull-through or electric sharpeners. Knife sharpening jigs can yield good results if you’re into that kinda thing.

For serrations, a bit of wet/dry sandpaper wrapped around a hard, thin rod will renew the edge. Start at 400 grit and finish with 1000.