Care instructions for your knives

All my knives are made from high-quality carbon steel, which impresses with its exceptional sharpness and edge retention. However, carbon steel is not rustproof and therefore requires special care to maintain its quality over the years. With a little attention, you can ensure that your knife remains a faithful companion.

Important care tips:

• Cleaning the blade: Clean the blade with lukewarm water after each use. Avoid aggressive cleaning agents or the dishwasher, as these can damage the steel and wood.
• Dry immediately: After cleaning, dry the blade immediately with a soft cloth. If water remains on the surface, rust can form.
• Protection during long-term storage: If you do not use the knife for a long time, you should lightly rub the blade with an acid-free and food-safe oil, such as Ballistol. This will protect the steel from rust and effectively protect it from external influences.
• Care of the wooden handle: The handle of the knife is made of fine wood, which should be protected from moisture. Occasionally rub the handle with wood oil to keep the material supple and prevent it from drying out.
• Sharpening the blade: Even the best knives lose their sharpness at some point. Use a high-quality whetstone and leather strop to sharpen the blade in the traditional way. For beginners or less experienced users, sharpening systems with angle adjustment are an ideal solution.
• Patina - Natural protection: Through contact with food, especially the acids it contains, the carbon steel develops a natural patina over time. This layer protects the blade from corrosion and gives your knife a unique, individual character.

Avoid using your knife for tasks such as chopping bones or cutting hard materials. This can damage the edge. Only use your knife for its intended purpose, such as cutting meat, vegetables or herbs.

With these simple care instructions, your knife will remain durable, functional and visually appealing - a piece of craftsmanship that you can use with pride.