Please note the following care instructions apply for carbon steel knives. However, it is good practice to follow the same care instructions for stainless steel knives (disregarding patina concerns) as stainless steel can still rust if neglected.
High carbon steel will require extra care and attention, but the additional care is minimal if a routine is followed.
It would also be wise to notify others potentially using the knife (e.g. kitchen staff and, the worst offenders, housemates) of the following dos and don’ts of high carbon steel:
Wash and completely dry the knife after each use.
Leaving the knife to drip dry, or sitting in water will be a sure way to cause rust and damage.
If rust does occur, remove from the blade using products like Bar Keepers Friend followed by Flitz metal polish.
After removing rust, treat the blade with camellia oil or similar.
Let a patina form naturally.
Alternatively, I can supply a forced patina at the workshop, or you could have a go yourself. The internet is an endless source of forced patina methods.
As well as patina acting as a moderate protective layer, an established patina will prevent the iron atoms in the steel from reacting with food. Therefore, cleaning the patina off the blade is counterproductive - not to mention labour intensive.
Sharpening a knife can be achieved through various means. My sharpening system consists of Japanese water stones (both synthetic and natural) with a final strop on a hard natural stone or loaded balsa.
Is that the best system? Not necessarily, but that’s the system that works for me. I would suggest researching and buying the very best sharpening tools you can afford. Alternatively, send your knife back to me at the workshop and I can give it a refresh on the house.
In time, handles will require re-oiling. Included with your knife is a beeswax and jojoba oil blend. The blend is food safe and will not go rancid. When to apply oil is subjective and dependent on the amount of use - a good indicator is when the wood looks dry and lifeless.
Handles that have been made using composites will also require a refresh with the oil blend - apply the same way you would with wooden handles.
Always use a chopping board.
End grain chopping boards are preferred.
Never use the knife for anything than what it is intended for.
NEVER place any handmade knife by any maker in the dishwasher. We hate that.
All the knives made at The Nine include a lifetime guarantee, providing the knife is used for its intended purpose as a culinary tool and is not over-sharpened or sharpened mechanically.
Handle material used for the knife has the potential to expand or shrink (stabilising greatly minimises this, but can still occur). If this occurs, please feel free to contact me to arrange repairs and/or corrections.