Built to be used

The dishwasher rule

Rule #1: Never put your knife in the dishwasher.
Rule #2: See rule #1.
Rule #3: When guests offer to help clean up, don't let them put it in there either.

Helpful guests mean well, but one cycle can undo a lot of handwork:

• Harsh detergent strips the oils and wax that protect the handle.
• High heat weakens the epoxy and can warp handle materials, leaving the handle rough or misaligned. In the worst case it needs replacing.
• Water jets knock the blade into other dishes, which dulls the edge fast.

Cleaning and storage

Wash your knife by hand with warm water, mild dish soap and a sponge, then dry it right away. Never leave it soaking in a sink. It's a hazard for whoever reaches in, and long soaks can warp the handle.

Keep it out of loose drawers, where the edge knocks against everything else. A magnetic strip is our favourite: it holds the knife securely, protects the edge and lets it dry completely. Knife blocks work too, but they can trap moisture.

Patina is normal

Stainless steel is stain-less, not stain-proof. Over time, especially around acidic foods, your blade will develop a natural patina with a few darker spots. That isn't rust. It's your knife breaking in, like a good leather glove taking on character with use. Damascus does the same; it's just harder to see in the pattern.

Keeping a sharp edge

How often you sharpen depends on how you use your knife. A few habits keep the edge keen much longer:

• Cut on wood or plastic boards, never glass, stone or ceramic.
• Clean fish on a cleaning board or on the grass, not a bare steel table.
• Keep the edge off rocks and gravel when dressing game.

When it's time for a touch-up:

• Strop or hone often. Many edges that feel dull only need a strop, not a full sharpening.
• Use a honing rod (steel or ceramic) to keep the edge straight between sharpenings.
• Go easy with diamond stones and belts. They remove steel quickly and can change the blade's profile.
• Keep the heat down on a belt. Too much heat can ruin the temper. Use a fresh belt, high speed and light pressure.
• Ask for hand sharpening if you use a sharpening service. Machines remove far more steel and shorten the life of the blade.
• Skip countertop electric sharpeners. They leave a rough edge that's better suited to an axe than a custom knife.

High carbon steel

We rarely use high carbon steel, but if your knife is one, dry it after every use and keep a light coat of oil on the blade (olive oil works fine), especially if it's stored somewhere humid. If a spot of surface rust appears, don't worry: scrub it off with a scouring pad or rust eraser, then re-oil.