Knife Care Guide
A Damascus knife with a hard steel core will stay sharp for a long time if you give it three small habits. None of them takes more than a minute.
1. Wash by hand, dry right away
Warm water, a drop of dish soap and a soft sponge, then dry with a towel straight away. Never the dishwasher: heat, detergent and rattling against other utensils dull the edge and can damage the handle. Don't leave a knife soaking in the sink.
2. Cut on the right surface
Use wood, ideally end grain, or a good plastic board. Glass, stone, marble and ceramic boards dull an edge in a few cuts. Our end-grain acacia boards are made for this.
3. Store the blade, not just the knife
A magnetic block, a slotted block or a blade guard. Loose in a drawer, the edge knocks against everything else. Our magnetic knife holder keeps the edges off everything and the blades on display.
What to avoid
- Bones, frozen food and hard shells: thin, hard edges can chip.
- Twisting the blade to pry or scrape. Use the spine, not the edge, to slide food off the board.
- Leaving acidic food (lemon, tomato) on the blade for a long time. Rinse and dry.
Keeping it sharp
Hone with a ceramic rod before you cook and sharpen on a whetstone every few months. Here's how to sharpen your knife.