After every use
Wash by hand with warm water and a little soap. Dry it with a cloth straight away. Damascus steel stains if it stays wet.
Care and sharpening
Care and sharpening
A good knife needs three things: dry it, store it properly, and sharpen it before it gets dull.
Sharpening
Use a 1000 grit stone for maintenance and a 6000 grit stone to finish. Hold a fifteen degree angle and light pressure. A honing rod does not sharpen and will damage a hard Japanese edge.
Storage
A magnetic strip, a knife roll, or the original box. Do not leave knives loose in a drawer and do not let the edges touch each other.
What to avoid
Frozen food, bones, hard cheese rinds and squash. Do not put a Damascus knife in a dishwasher and do not leave it in the sink.
When to bring it in
If the knife tears a tomato instead of slicing it, or if you can see light on the edge, it needs a stone. Bring it to the workshop and we will sharpen it while you wait.