pacific madrone, Arbutus menziesii
O1 high carbon steel
WASH: Hand wash, hand dry, and avoid letting it sit wet for too long. If rust spots occur, scrub with a mild abrasive, and never put in the dishwasher.
SHARPEN: A sharp knife is safer than a dull knife. Our knives are very sharp and generally, you need only a smooth burnishing rod to straighten out the edge. After prolonged use, the edge will need to be redressed on sharpening stones. Take it to a professional or get a couple stones to sharpen yourself.
- Your new knife will start to darken from the very first use. This developing patina is a characteristic of high carbon steel.
- Hard cutting surfaces cause knives to dull fast. It is best to use wood, particularly end-grain wooden chopping blocks to help maintain the keenness of your knife edge.
- Rub a bit of oil into the steel every once in awhile, especially before an extended period without use.
- Dipping your blade in water before chopping pale, high-acid fruits and vegetables will help your apples and onions to not change color.
- Apply a little oil or woodpaste every now and then to keep your knife’s handle looking beautiful.