Our knives are made from high carbon steel, which can rust with prolonged exposure to moisture. To promote longevity and maintain the best performance, consider the following:
- Do not use a dishwashing machine. Wash by hand and dry thoroughly.
- Do not leave your knife in the sink or in a rack to dry by air.
- Some acidic ingredients (onions, citrus, tomatoes, etc.) may discolor the blade more rapidly. This patina is normal and harmless as long as the blade is cleaned after contact.
- Use mineral oil or any neutral food-safe oil after washing to protect your blade from moisture. Apply with a towel or cloth to the entire knife then wipe off the excess.