General Care (Stainless Steel Knives)
Dishwashers: Our knives are dishwasher safe, but putting sharp knives through the dishwasher will blunt them very quickly. For the best edge retention (and longest knife life), we always recommend hand washing.
Keep it dry: Our Everyday stainless knives are tough all-rounders - you don’t need to dry them straight away, but it’s best not to leave them submerged in water for really long periods of time.
Always use a chopping board: Always cut on a chopping board - never directly on a plate, stone benchtop, or metal surface. Wooden chopping boards are ideal, and we make our own here.
Avoid hard or frozen objects: Be careful cutting around things like avocado stones, meat bones, or anything very hard or frozen - these are the most common causes of chips.
Keep away from high heat: Don’t place your knife near high heat (like a hot pans, BBQ plates, or open flames). The recycled plastic handle can melt if exposed to high temperatures.
Sharpening
We recommend using a Japanese whetstone for the best results. A 1000/3000 or 1000/6000 combination stone from Shapton, King, or Naniwa is ideal.
We sell King whetstones in our Knife Care tab.
Not confident with a whetstone? Let us know and we can send through a sharpening tutorial.
Circular Sharpeners: HORL circular sharpeners are okay, but expensive and we definitely don’t recommend using them on carbon steel knives.
Dealing with Chips
If your knife has a chip, simply sharpen it back to the point where the chip starts (effectively sharpening the chip out).
If sharpening feels daunting, you can always send your knife to a local sharpener - let us know where you’re based and we’ll try to recommend someone.
Storage
Store your knife safely - on a magnetic strip, in a knife wrap, knife block, or in a drawer with a blade guard. Always keep it out of reach of children.
Special Care for Carbon Steel
Reactive Steel: Carbon steel is highly reactive, meaning any moisture left on the blade can quickly cause spotting or rusting. Never leave your knife wet on the chopping board, in the sink, or in the drying rack. Always wash and dry it straight away.
Rust Removal: If rust does appear, use a rust eraser (available on our website). Dip it in water and gently rub over the affected area.
Patina Development: Over time, your carbon steel blade will build up a natural patina. This acts as a protective barrier and helps prevent further rusting. It takes time, but it’s worth it.
Extra Tip: A light coat of food-safe mineral oil now and then will help protect the blade if it’s not used daily.
