All my knives are made of carbon steel. This tool steel, popular among knife enthusiasts, is characterized by excellent sharpness and edge retention. However, this steel is not stainless and requires some care. Therefore, you should pay attention to the following:

1. You can use lukewarm water to clean the blade.
2. Be sure to dry the blade directly after rinsing, otherwise rust may form.
If you are not going to use the knife for a long time, you can rub it with a acid free, food grade oil like Ballistol. This will protect the steel from rust.
4. Sporadically rub the handle with wood oil. This will protect the wood from moisture.
Even the best knives need to be sharpened at some point. The best way to do this is with a sharpening stone and a sharpening leather. For the less experienced, a sharpening system with angle adjustment is recommended.

Through contact with food and especially the acids contained therein, the steel develops a natural patina that protects against rust and gives the knife a unique character.