The good-ol’ counter top block can keep knives at the ready and protected.This will keep the edge from contacting the wood first. Be sure to put it back spine first, then roll it onto the blade face. A convenient wall magnet made with wood is a great way to show off your knives.A simple blade cover will do the trick if you keep knives in a drawer or travel case. Protect the edge for your safety and to avoid edge damage.If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend. The scrubby side of a sponge can do the trick. Simply treat them with some food safe mineral oil or beeswax. Wood handles may dry out over time and exposure to water.After use, wash the knife by hand with regular dish soap, rinse with hot water and dry by hand immediately.Listen to the knife! If you can hear the edge making a “tink” sound on the cutting board, change what you are doing. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Scraping the knife edge sideways will dull or damage the edge. The edge of your knife works best sliding forwards or backwards.Plastic can be fine too, but certainly not glass, granite or bamboo. Your cutting surface is the biggest culprit of dulling your knife.If you wouldn’t chew it with your own teeth, don’t cut it.
Cutting frozen food is especially bad because the cold will make hard steel even more brittle. No olive pits, bones, lobster shells, woody stems or parmesan rinds. Only cut food you can bite through with this knife.Maintain the good habit of drying off your knife. Over time, the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. But this comes with a trade-off It will rust if you let it. It’s easy to get sharp and stays sharp a very long time. Carbon steel is an awesome material to make knives out of.
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