KNIFE CARE
In the hands of master bladesmiths, steel is transformed into something greater than a tool – it becomes a legacy of craft and culture. Honoring the Chinese heritage behind our knives, we ask you to care for them as diligently as they were made.
Treat your blade with the same reverence it was forged with, and it will serve you not just for years — but for a lifetime.
Below are guidelines to ensure your knife remains a trusted companion in your kitchen for generations.
General Care – For All Knives
Hand Wash Only: Always wash your knives by hand soon after use, with warm water and mild soap. Avoid abrasive sponges or cleaners that could scratch the blade. Never put fine knives in the dishwasher – the harsh detergent, high heat, and jostling will damage the edge and handle.
Dry Immediately: After washing, dry the knife thoroughly with a soft cloth or paper towel. Do not leave knives to air dry, and never leave them wet overnight. Even stainless steel can develop rust spots if left in water or humidity for too long, as it is rust-resistant, not rust-proof.
Proper Cutting Surface: Use a wooden or soft plastic cutting board to protect your knife’s edge. Hard surfaces like glass, stone, or ceramic will dull or chip the blade quickly. Avoid twisting or prying with the knife; use it with a smooth slicing or chopping action to prevent damage.
Safe Storage: Store your knife in a way that shields the blade. Use a knife block, magnetic strip, sheath, or knife guard to keep the edge from knocking into other objects. Do not toss an unprotected knife in a drawer, as this can dull the blade and pose a safety hazard.
Maintain the Edge: Hone your knife regularly (every few uses) to straighten the edge and keep it sharp. Use a fine ceramic or smooth steel honing rod — not coarse honing steels, which can scratch the blade. When sharpening is needed, use a quality whetstone or a trusted professional service for the best results. Do not use pull-through sharpeners. These aggressive tools grind away excessive metal, distort the edge geometry, and drastically shorten the life of your knife. A blade crafted with precision deserves to be maintained with the same care.
Stainless Steel Blades
Shiny, rust-resistant, easy to maintain
Low Maintenance: Stainless steel kitchen knives are admired for being durable and relatively low-maintenance. They resist rust and staining better than carbon steel, but they are not completely immune to corrosion. Clean the blade after each use and dry it well to prevent water spots or any chance of rust.
Avoid Prolonged Moisture: Do not leave a stainless steel blade dirty or soaking. “Stainless” means it stains less, not that it never will. If left in contact with acidic foods or water for extended periods, even stainless steel can pit or develop slight discoloration. Keeping the blade clean and dry ensures its polished shine lasts.
General Use: Feel free to cut acidic ingredients (tomatoes, citrus, etc.) with stainless blades – they are crafted to withstand such tasks. Just remember to rinse and dry the knife afterward. Overall, stainless steel knives require less frequent oiling or special treatment, but following general care (hand washing, no dishwasher, proper storage) will maximize their lifespan.
Carbon Steel Blades
Sharp, responsive, and develops a natural patina
Reactive & Prone to Rust: High-carbon steel knives are prized for their superb sharpness and edge retention, but they demand attentive care. Unlike stainless, carbon steel lacks chromium for rust resistance, so it will rust or stain if not kept dry. Always wash and completely dry a carbon steel blade immediately after use – this is especially crucial after cutting acidic or salty foods .
Wipe During Use: While cutting acidic ingredients (e.g. citrus, onions, tomatoes), periodically wipe the blade clean. Carbon steel is extra vulnerable to acids and salt, which can cause corrosion or discoloration if left on the blade. A quick rinse and wipe mid-task can prevent etching or metallic tastes on your food.
Patina, Not Rust: Over time, carbon steel develops a natural blue-gray patina on its surface. This patina is a good thing – it acts as a thin protective layer that helps guard the steel against rust . Don’t be alarmed by your knife darkening; it’s a sign of a well-loved knife. However, if you ever see orange or red rust forming (active rust), remove it promptly by gentle scrubbing with a soft scourer or baking soda, then reapply oil.
Oil for Protection: Because carbon steel is vulnerable to moisture, it’s wise to oil the blade regularly. After cleaning and drying the knife (especially before long storage or if you won’t use it for a while), apply a light coat of food-grade mineral oil or blade oil to the blade . This thin protective film keeps oxygen and moisture at bay, preventing rust. Remember to wipe off excess oil before next use. With a little oil and care, your carbon steel knife will stay sharp and rust-free for generations.
Wooden Handles
Natural feel, unique grain, sensitive to moisture
No Dishwasher or Soaking: Knives with wooden handles should never go in the dishwasher . Heat and harsh detergents will strip the natural oils from the wood, causing it to dry out and crack. Similarly, do not leave a wooden handle sitting in water or soaking in the sink. Excess water can swell or warp the wood and may loosen any adhesive or pins holding the handle .
Gentle Cleaning: Simply wipe or hand wash wooden handles with a soft cloth, warm water, and mild soap. Avoid aggressive scrubbing of the wood. Rinse off any soap and dry the handle immediately after washing . Always ensure the wood is completely dry before storing the knife.
Oil and Condition: Wood, being organic, can dry out over time. Every few months (or whenever the wood starts to look or feel dry), rub a small amount of food-safe oil into the handle to keep it hydrated . Mineral oil is a popular choice, as it’s odorless and safe, but you can also use a specialized wood conditioning oil or wax. Apply a few drops to a cloth and massage it into the wood, then wipe off any excess. This helps maintain the wood’s luster and prevents it from cracking .
Long-Term Care: Keep wooden handles out of extreme heat or direct sunlight for prolonged periods, as these conditions can dry the wood. With regular oiling and careful handling, your knife’s wooden handle will remain smooth, strong, and beautiful for many years. If treated well, the warmth and grip of a wooden handle only improve with age, developing character alongside the blade it supports.
Stainless / Integrated Handles
Low maintenance and highly durable
All-Weather Durability: Stainless steel or integrated handles (one-piece metal designs or knives with stainless composite handles) are extremely durable. They are impervious to water damage and won’t crack or warp like wood, making them lower-maintenance in wet conditions. You don’t need to oil a full metal handle for protection, and it can handle normal washing easily.
Cleaning & Care: Even with tough stainless handles, hand washing is still recommended. Clean the handle with mild detergent and a sponge, just as you do the blade, and rinse thoroughly. Dry the handle well to prevent water spots or fingerprint marks on polished steel. If the steel handle begins to look dull or spotted, you can buff it with a soft cloth – a tiny drop of mineral oil on the cloth will restore its shine and remove any smudges.
Grip and Safety: Integrated metal handles can become slick when wet, so always ensure your handle is dry before chopping. Likewise, be mindful that metal handles can conduct heat; avoid leaving your knife near stovetop burners or hot pans where the handle could heat up. Aside from that, these handles are built to withstand heavy kitchen use. They require no special treatment beyond basic cleaning and common sense.
No Dishwasher, Still: While a stainless handle won’t suffer like wood in a dishwasher, the blade itself will. For the sake of your knife’s edge (and to avoid potential cosmetic damage to the metal), it’s best to keep even all-stainless knives out of the dishwasher. The general rule stands: hand wash and dry all quality knives, regardless of handle type, to preserve their sharpness and condition.
Born of quiet mastery and shaped with care, these blades will reward the respect you give them — just as they did in the hands of those who made them.