Knife Care Guide

A well-cared-for knife will serve you for generations. Follow these guidelines to keep your BBQ Knife in peak condition.

Important: Never Use a Dishwasher

High-carbon steel and Damascus steel are susceptible to rust and discoloration. The harsh detergents and high heat of dishwashers will damage your knife irreversibly. Always hand wash your knife immediately after use.

1Daily Care

After Each Use

  • Wash immediately with warm water and mild dish soap
  • Use a soft sponge - never use abrasive scrubbers or steel wool
  • Dry completely with a clean towel - do not air dry
  • Store in a knife block, on a magnetic strip, or in a protective sheath

Acidic Foods

When cutting acidic foods (citrus, tomatoes, onions), wash your knife immediately afterward. Acids can cause discoloration and affect the patina on carbon steel blades.

2Monthly Maintenance

Oil the Blade

Apply a thin layer of food-safe mineral oil to the blade once a month, or whenever the blade looks dry. This prevents rust and helps maintain the steel.

  1. Ensure the blade is clean and completely dry
  2. Apply a few drops of food-safe mineral oil
  3. Spread evenly with a soft cloth
  4. Wipe off excess oil before storage

Handle Care

For wooden handles (Walnut, Olive Wood), apply a small amount of food-safe wood oil or beeswax to keep the wood hydrated and prevent cracking. Micarta handles require no special treatment.

3Sharpening

When to Sharpen

A sharp knife is a safe knife. If your blade struggles to slice cleanly through paper or tomato skin, it's time to sharpen. Typically, this is every 2-3 months with regular use.

Recommended Method

We recommend using Japanese whetstones for the best results:

  • 1000 grit stone for regular sharpening
  • 3000-6000 grit stone for polishing the edge
  • Maintain a 15-17° angle per side
  • Use light pressure and consistent strokes

What to Avoid

  • Pull-through sharpeners - they remove too much material and can damage the blade
  • Electric sharpeners - generate heat that affects the temper
  • Honing steels - can chip high-hardness blades (use ceramic honing rods instead)

4Proper Storage

✓ Recommended

  • •Magnetic knife strip (blade up)
  • •Individual blade guards/sheaths
  • •Dedicated knife block
  • •In-drawer knife organizer

✗ Avoid

  • •Loose in a drawer with other utensils
  • •Wet or humid environments
  • •Near the sink or dishwasher
  • •In contact with other metals

5Understanding Patina

Over time, your carbon steel or Damascus blade will develop a natural patina - a dark, often bluish-gray discoloration. This is completely normal and desirable! Patina:

  • Is a form of controlled oxidation that actually protects the steel from rust
  • Creates unique, beautiful patterns that make your knife truly one-of-a-kind
  • Develops faster when cutting acidic, sulfuric, or protein-rich foods
  • Does not affect cutting performance in any way

Embrace the patina - it's a sign that your knife is being well-used and is developing character.

Quick Reference Card

Daily

Hand wash, dry completely, store safely

Monthly

Oil the blade, condition wooden handles

As Needed

Sharpen with whetstones (every 2-3 months)