How to care for your knife.
Most of my knives are made of high carbon steel. High carbon steel is different than most kitchen knives you have probably used. It will form a patina which is oxidation on the surface. The patina is usually a dull, dark grey and blue color that affects the steel. This will happen and is nothing bad, but rather something unique. Different types of food affect the steel differently, some causing more drastic color changes. Over time the story of every meal the knife has prepared will be painted on the blade. This is the beauty of the patina and why I enjoy using high carbon steel so much. One thing to be wary of is that once you first start using the knife and before the patina has fully formed (usually taking a couple weeks of regular use) is that the food may have a metallic taste or odor. To eliminate this odor just soak whatever was chopped in water for a couple minutes. When using the knife, the best practice is to keep it clean and dry. When in the kitchen I always wipe my blades directly after each use, and if it is going to sit for several minutes I’ll give it a quick rinse and dry.
Here are my tips:
Use it frequently. Using the knife frequently will build the patina. A sitting knife is apt to rust. I recommend oiling your knife if it is going to sit for an extended period of time. The oil I use is mineral oil. it is food safe and very cheap.
Keep it sharp. i recommend sharpening your knife regularly to keep a nice edge on it. A decent ceramic sharpening steel will do just fine for touch up as you go. For more proper sharpening I recommend Waterstones (1000/6000grit combo is great). I will always sharpen knives I have made for free providing that you pay for the shipping.
Never put it in a Dishwasher. The knife should never be placed in a dishwasher. The heat, high pressure water, and jostling is not good for any knife.
Storing it. Keeping the knife out of drawers is the best measure to keep the knife safe and also your fingers. I recommend storing the knife on a magnetic knife strip. Storing the knife in a well-ventilated area and out of harm’s way is the best way. Some knife blocks will do fine, however, make sure that the knife is not resting on the edge and that there is no contact between the actual edge and the timber.
Cutting Boards. The best cutting boards are wooden ones (and of those 'end grain' are the most preferred). Ceramic or stone ones will dull a knife before the first onion.
I stand behind my knives as long as I can stand. I strive to create usable art that will last and become an heirloom. But please understand that a kitchen knife is a high performance tool and as such needs to be looked after appropriately. Also, any tool that is being used will require servicing and maintenance, maybe even repairs in its lifetime. I will repair any knife that I have made for an appropriate fee and if the fault is mine, I will replace it.