This knife is made from 1095 carbon steel with a solid wood handle. Carbon steel is not stainless and will tarnish over time. The wood handle is a living material and will need regular oiling as it dries and ages. No need to worry though. If you follow all these basic instructions, this handmade knife will last for many years to come. 

1. Wash and dry your knife as soon as you are done using it. 

   • Hand Wash Only. 

   • Do not leave it dirty when not in use.

   • Do not leave it to dry in a dish rack, as this could cause it to rust. 

2. Never run your knife through a dishwasher.

   • The heat of the drying process will ruin your handle.

3. Store your knife somewhere safe.

   • Knife blocks, magnets and drawer organizers are great. If those aren’t an option use the plastic sheath that came with your knife. 

   • Do not leave your knife loose in a drawer with other knives and utensils, as it will quickly become a butter knife. 

4. Rinse soon after cutting citrus.

   • The acids in citrus will corrode the surface of your knife if given enough time.

5. Regularly hone your blade on a honing steel to align the edge. (See #10 for Sharpening)

   • This regular maintenance will keep your knife razor sharp

6. Use Scotch Brite pads or the scrubby side of your sponge to polish off any brown or reddish rust.

7. Regularly oil the handle with mineral oil

   • Once a week for the first month, then once a month for the first year; as needed afterwards.

   • Do not use cooking oils as they will go rancid.

8. Sharpen your knife on a whetstone 2-6 times a year depending on frequency of use.

   • 400/1000 or 1000/6000 grit combination water stones can be acquired many places online for around $30.

   • DO NOT use “Pull-Through” or “Draw” sharpeners as they produce inconsistent and degrading results.

If you have any questions about your knife or sharpening services, reach out through our contact page or send me a note directly through

Classknives@gmail.com