Like any other knife, my knives will cut well with proper and regular maintenance. Follow these tips and your knife will last you a lifetime:

  • Frequent use!
    My knives are made to be used. Frequent proper use and maintance will keep the blade and handle in good condition.
  • Keep the knife dry.
    All my knives are made from high end carbonsteel, so unlike many commercial knives they are not stainless.
    Carbon steel gives the knife an unmatchable sharp cutting edge, but they are prone to oxidation.
    The steel will react with the juices of meat and vegetables and form a beautiful patina. This is perfectly normal and does not affect the cutting edge of the blade.
    The patina shows that the blade is a living material and tells the lifestory of your knife and your cookingadventures.
    Wipe down the knife if it won’t be cutting anything soon and don’t use to much soap, the greases in the food you cut form a natural barrier against rust
  • Use a good wooden cutting board.
    Next to a good knife, a proper wooden cutting board is very important.
    Never cut on hard surfaces such as granite, glass, metal, corian…
    Avoid plastic boards as they are also harsh on the edge.
  • No contact with hard objects.
    A high end damascussteel knife is made for cutting, not for chopping through bones, froozen food or open cans and bottles.
    Keep away from other metal objects. Any contact with hard materials will damage the cutting edge and can cause edge chipping.
  • Never put in the dishwasher.
    Wash the knife separately, wipe dry, and put it in it’s wooden box for protected storage.
    Never use a scourer to clean the knife, this will destroy the design of the knife and will dull the edge instantly.
  • Keep you knife sharp. 
    All knives need regular sharpening to keep the edge in good cutting conditions.
    Do not wait until the edge is completely dull to resharpen it. My advice is to learn how to sharpen a knife with a ceramic honing rod for the “daily” maintenance.(the grooved steel ones are made for low quality stainless knives and are therefore not usable)
    In case you feel like your knife needs some more sharpening, I offer a free** yearly sharpeningservice on knives made by me.
  • Oil the blade and handle.
    From time to time apply some vegatable oil to the knifeblade and handle. This will prevent the blade from rusting and keep the hardwooden handle in good condition.

As I am proud of my work and want all my customers to be happy with there knives.
A lifetime warranty* is given on my knives and I offer a free** yearly sharpeningservice.

* The lifetime warranty is only for knives that are well taken care off. rusted, abussed knives can sometimes be repaired, but not under warranty
** free yearly sharpening excludes shipment and customcosts.

Stay sharp and get in touch with me!