Caring for Your High-Carbon Knife: Embrace the Patina
High-carbon knives are a joy to use — razor sharp, easy to maintain, and full of character. But they also demand a little extra care. Unlike stainless steel, high-carbon steel will develop a patina over time — a natural oxidation layer that protects the blade and tells the story of every ingredient it’s touched.
Knife Care Basics:
No Dishwasher. Ever.
Hand wash with warm water and dry immediately after use. Leaving the blade wet can lead to rust.
Avoid Long-Term Acidity:
Acidic foods like citrus, tomatoes, and onions can accelerate patina and rust. Wipe your knife down between tasks if you're cutting a lot of these.
Dry Thoroughly:
Use a clean towel to dry the entire blade.
Use a Cutting Board:
Stick with wood or soft plastic. Never glass, granite, or tile.
Store Safely:
Keep your knife in a saya (wooden sheath), knife roll, or magnetic strip — never loose in a drawer.
Developing a Patina:
Patina is good. It helps protect the blade and adds unique character. You’ll notice it forming over time with use, especially with acidic foods. If you prefer to jump-start the process, cutting up a few onions or slicing a rare steak will do the trick.
Want to Remove Rust or Reset the Blade?
I offer rust removal and blade refinishing — feel free to reach out if your knife needs a refresh.
Professional Knife Sharpening — By a Chef, For Chefs
A dull knife isn’t just frustrating — it’s dangerous. Whether you’re a home cook or a professional chef, I offer precision sharpening that brings your blades back to life.
What I Offer:
Hand Sharpening on Whetstones
Every knife is sharpened by hand using Japanese water stones to preserve the blade’s geometry and edge integrity.
Chip Repair & Tip Restoration
Dropped your knife? Got a nasty chip? I’ve got you covered.
Custom Handle Replacements
Upgrade your knife’s look and feel with a new wa style handle.
