Care and Maintenance
Your new knife has been constructed with the finest materials available. It is, however, a tool, and though some fine knives will never actually cut anything, all knives deserve proper care and attention. My knives are built to last for several generations, there's no reason your knife can't outlive you, (unless you're a relentless cutting maniac!)
Some important points:
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The weakest part of any knife is usually the tip, which happens to be the most abused part! Take care of the point, and the rest of the blade will follow.
Never throw knives, unless specifically designed for that use. I DO NOT make throwing knives!
Never use knives to pry, dig, or chop. Get a pry bar, shovel, or axe instead.
Do not leave knives and sheaths in direct sun or high heat. Ultraviolet light oxidizes woods and bleaches the color. Heat bakes the protective oils out of most hardwoods and weakens adhesive bonds. Prolonged exposure to the sun and heat can also destroy knife sheaths.
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To clean, hand wash blades when necessary with a non-abrasive gentle detergent, rinse well and dry, then polish blades and fittings with good quality polish like Flitz. Avoid abrasive cleansers or textiles. NEVER, NEVER put a quality knife in the dishwasher
Clean handles and sheaths with damp cloth and buff with soft dry cloth. A light coat of Renaissance Wax can bring back luster. Do not over-wax, a very small amount goes a long way.
Do not use any kind of oil on the sheaths; this will cause them to soften, weakening their protective function, softening glues, sealants, and dyes.
Protect carbon steel and Damascus steel knives with a light coating of hand-buffed wax like renaissance wax, for kitchen knives a food grade mineral oil can be used.
Electro chemical etching is used in the maker's mark on my blades. If you live long enough to polish away the etching without the help of power equipment, you won't have any fingertips left!
Wood handles usually benefit from a light coating of furniture wax or Carnauba wax and a good hand rubbing.
Brass, stainless, and Nickel Silver fittings can be hand-polished with Flitz and lightly waxed for protection. It is normal for some scuffing to show on the front bolster or guard, this is where the sheath holds the knife Polish brass often, coat with wax.
For very long term storage, store your knife with the sheath, not in it! The chemicals used in tanning of leather sometimes react with moisture in the air, leading to corroding of even stainless steels! Condensation within sheaths can invite corrosion.
If you can't keep the knife in the open, dry air, store with a photographic quality desiccant in a plastic bag apart from sheath.
Keep knives sharp! Most accidents occur when dull knives are pushed too hard.
I offer no charge re-sharpening for all my knives (see materials/Design page)
the above information is borrowed with permission from Jay fisher http://www.jayfisher.com/Knife_Care.htm
Kitchen knife care
Good kitchen knives can be a major investment, but if properly cared for they can last a lifetime. Cleaning knives after each use will keep them in the best condition and promote food safety. Mild soapy water cleans without damaging and washing by hand only takes a minute.
NEVER use a dishwasher for cleaning your good knives (kitchen or otherwise). The water jets in the dishwasher can knock your knives into other hard objects.When cleaning your kitchen knives make sure that the blades don't touch or bump other objects. Remember that the precision ground cutting edge may be damaged if it strikes other cutlery, pots or pans.
Always use an appropriate cutting board in the kitchen to get the most out of the sharpness of your knives. Use a cutting board material easy to clean and that is soft. I recommend natural wood chopping boards. Never use glass, ceramic, metal, marble or any other hard surface as a cutting board as this can have an damaging effect on your knives. When chopping foods that have a tough or waxy exterior (such as bell peppers), chop with the waxy side down, as the more tender inside flesh is easier on knife blades.
Knives require a safe dry storage place, and a knife block is perfect for storing kitchen knives. Knife blocks prevent injuries and protect the blade from being damaged.
Cross-contamination is a major food-safety concern. Bacteria transferred from knives and work surfaces, such as cutting boards, to other foods can lead to food poisoning. Mild soapy water cleans and sanitizes, if you wash your hands, the cutting board and the knife. We advocate thorough and consistent cleaning for knife care and food-safety!
Knife Collection care
Remember to take excellent care of your knife collection, as you are the curator during your lifetime for future generations to enjoy. Check your knife collection periodically and keep your knives in a dry location. A good rule to follow is to make sure the room that you store your knives in is comfortable for you to stay in. Then it will be more likely to be a good storage place for your knives. The storage room should be low in humidity and cool. Avoid areas with a high relative humidity or a great shift in temperatures. (Relative humidity can be high in attics and basements, especially if they are unheated or un-insinuated. Moisture from condensation can come into contact with your knives if they are stored in such areas.) If where you live is humid, use silica gel, or other desiccants (a drying agent) to help keep your knives dry. Place them in a strong plastic bag that has no holes and can be closed tight. Use desiccants for short-term storage only. Make an asserted effort to wipe your knives at least once a month. Your collection can lose value very quickly if you allow your knives to deteriorate from lack of care and maintenance.
Thank-you for caring for your knife