Kitchen Knife Care Cleaning: Always clean your knives by hand and dry straight away. Do not put them in a dishwasher as this can damage the knife.
Stainless steels 440C: Stainless steel is rust and stain resistant and additional care in generally not required.
o1 Tool Steel: o1 steel requires addition care, it must be hand washed and dried after each use. Leaving them can cause them to rust. Its also advised that you oil them occasionally with food safe mineral oil or coconut oil. Over time, your knife will develop a gray-blue patina. Don't freak out! There's a difference between patina and rust. Patina = good; rust = bad. A healthy patina actually protects your knife from rust.
Best Practice Tips: Always use a wooden chopping board when using the knife, they are gentler on the blade edge and your knife will stay sharper for longer. Avoid using granite or glass chopping blocks
Sharpening: Its best practice to keep your knife sharp. For day to day use sharpen using a ceramic or steel honing rod. The video below shows the basic on honing using a honing rod: https://www.youtube.com/watch?v=Wk3scs5FqCY
You will be require to give the blade a proper sharpen once in a while, to give it back its razor sharp edge. We recommend sharpening your knives with various grit water stones (we use Shapton stones). Below is a video guide on how to sharpen your knives using a water stones: https://www.youtube.com/watch?v=rTKV5-ZSWcE
Tool Care Maintenance and care: Always store chisels in a dry environment, ideally in a box or leather tool roll. We normally recommend applying a wax or oil on the blade to stop it from rusting in the long run. Renaissance wax or Liberon lubricating wax works well.
Sharpening: Tools Required: Sharpening stones (you can use diamond plates or Waterstones) Honing guide (we recommend the Veritas Mk2 Honing Guide) Leather honing pad & polishing compound