Knife Care

Your knife will begin to develop a patina through use and contact with food, totally normal and part of the rustic charm, but left wet high carbon steel is prone to rust.

Hand wash and dry (no dishwashers) as soon as you are done with it, particularly in the case of acidic foods (lemon, kiwifruit etc.). Unless the handle is super dirty or covered in meat juices, go easy on the scrubbing - it’ll elongate the time before you need to give it a coat of oil. I usually just wipe my personal knife handles down with a damp cloth and dry it, if anything at all.

Recoat with any polymerising wood oil (I personally use Tru-Oil) when the sheen fades away or as you see fit.

Honing your knife will greatly increase the time before it needs re sharpening. Ceramic or steel hones both work well.

If you are unsure of how to use them, its super simple! Jump over to youtube and you’ll be sorted in minutes.

I recommend using a hone most days you use the knife, just 3 passes per side is enough to keep your edge in good condition, but the trick here is consistency! Use a hone regularly, and you will allow the knife to perform as it should.

Chopping boards

A good quality wood or plastic chopping board.