knife care

Knives made from iron and carbon steel need some special care to age gracefully. They will rust if left wet and should never go in a dishwasher or be left submerged. If you rinse and wipe the blade as you cook, this knife will delight you with a patina that will change the knife every time you use it and daily over the years. If you do need to remove surface rust or stains that bother you, use a well worn green scrub/sponge to very lightly wipe until it is where you want it. The handle is finished with a beeswax and mineral oil paste (much like a butcher-block refinisher) and can be reapplied when you feel it needs it.