When using your knife, wipe it down routinely when preparing food. Do not leave it with excess food or moisture on it as this could lead it to corrode and rust. When using your knife, a plastic or wooden (endgrain preferably) chopping board is best and will keep the edge sharper for longer. Don’t use glass or ceramic chopping boards as these will dull your knife very quickly.

Always hand wash your knife after use in warm, soapy water. Never put your knife in a dishwasher (please make sure any guests know this!!) as it could cause the blade to rust and make the handle to warp.

Once the knife is clean, dry it thoroughly; do not let it drip-dry. If your knife has high carbon steel within it, it will begin to rust if left wet.

A light coat of food-safe oil (mineral oil works well) regularly applied (daily to weekly for HCS and weekly to monthly for SS) to both the blade and the handle will keep it in tip-top condition.

Your knife is razor sharp. Please store it sensibly where you will not cut your fingers when reaching for it or allow the blade to be damaged by knocking into other cutlery. The best way to store a bespoke, handmade knife is on a magnetic knife holder. These also have the added benefit of having your knife on display for others to see.