Knife & Whetstone Care Guides

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🔪 Knife Care
🪨 Whetstone Care
🎯 Sharpening Guide
🟤 Rust & Patina Care

🔪 Knife Care

Knife Care: Quick Start

✅ Hand wash only

✅ Dry immediately after use

✅ Use wood or quality plastic cutting boards

✅ Store in a saya, knife block or on a magnetic strip

✅ Sharpen with whetstones

❌ Never put in the dishwasher

❌ Never cut frozen food or bones

❌ Never leave soaking in water

❌ Never store wet

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Common Mistakes

Avoid:

❌ Dishwasher use

❌ Cutting frozen food

❌ Twisting the blade in food

❌ Scraping food off the board with the edge

❌ Cutting on glass, stone or metal surfaces

❌ Storing the knife wet

🪨 Whetstone Care

🎯 Sharpening Guide

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🟤 Rust & Patina Care

 

What is Patina?

Patina is a natural blue, grey, or dark discolouration that forms on carbon steel knives over time. It develops through normal use and helps protect the blade from rust.

Patina is normal and desirable. Rust is not.

Preventing Rust

• Wash and dry your knife immediately after use.

• Wipe carbon steel blades regularly during use, especially when cutting acidic ingredients.

• Never leave your knife soaking in water or stored while wet.

• For long-term storage, apply a light coat of food-safe oil.

Removing Rust

If light rust appears:

• Use a rust eraser or metal polish designed for knives.

• Gently scrub the affected area until the rust is removed.

• Wash, dry, and lightly oil the blade if required.

For heavy rust or severe staining, professional restoration may be required.

Quick Tip

A carbon steel knife that develops a grey or blue patina is usually protecting itself. A knife that develops orange or red spots is developing rust and should be cleaned immediately.