Knife Care

My knives are mainly made from high carbon steel, which can rust if not cared for properly. The blades should never be left to air dry and always wipe them off after use. Avoid submerging completely in water (not good for the handle, and you might hit the tip on the sink) and don't put them in a dishwasher. Never put any handmade knife in a dishwasher. The blades can be oiled but it isn't needed unless you are storing them for a while. The handles should be oiled regularly, linseed oil or a beeswax salad bowl finish is what I would recommend, but others will work.

Sharpening 

Do not use a pull through sharpener, they can cause micro chipping and will not get an edge nearly as sharp as a stone. If you want to try out a stone I would recommend a Shapton glass 1000, or a Naniwa pro 1000. These are both hard splash and go stones so they are more user friendly and don’t dish out nearly as quickly as your common soaking stones.

For regular edge maintenance you can use a leather strop or a ceramic honing rod, for fine edged knives I would recommend stropping with no compound.