Culinary

Dishwasher

Our cutlery should not be placed in the dishwasher. We use high carbon steel, which will rust when left in wet conditions. If your knife has natural materials like wood on the handle, dishwasher detergents will strip wood of its natural oils, causing shrinking and splitting over time. We recommend hand washing our cutlery.

Hand Washing

When you hand wash your knife, you're able to reduce the steels exposure to conditions that can cause it to rust. You also reduce the impact on natural materials the handle might have.

After hand washing, we also recommend applying a coat of food grade oil to the entire knife, handle included. Oils such as olive, avocado, or anything else that's safe to use in your kitchen. This will prevent rust on the blade and help to preserve natural materials on the handle.

Carbon Steel

Carbon steel knives require more care than stainless knives. Carbon steel knives have a tendency to react to highly acidic foods, which cause the steel to turn a dark gray to black if the acids are left on the blade.

The best way to avoid this is to rinse and wipe the blade immediately after cutting the highly acid foods, then wipe the blade and go back to cutting. If the acids or water is left on the blade they may cause some dark spots or even small rust spots. If this happens, it can be easily remedied with a green scotch bright pad and a little soap.

First, place the flat of the blade on a flat surface like a cutting board. Next, apply a small quantity of soap on the scotch brite along with a little water. Now you can scrub the blade with confidence.

If you scrub the blade without placing it on a flat surface, you could cut through the sponge and possibly cut yourself. Damascus knives should not be polished with abrasive products.