Knife Care Information

  • Carefully wash your knife by hand and dry with cloth immediately.
  • Don’t soak, and NEVER wash in a dishwasher. 
  • For maintenance, occasionally oil your knife with food-grade mineral oil to maintain it.
  • Sharpen your knife as needed ideally with a whetstone, or take it to a pro.
  • The knives do patina that is natural… they need to be cleaned and dried immediately after every use. 
  • When I'm cooking, I have a towel to wipe them off as I go… The patina can be easily removed using soap and water with an abrasive sponge.
  • The Cleaver Knife is designed to slice meat / vegetables and will chop small poultry bones only. Do not try to chop large bones with it.