Knife care

The single most important habit, whichever steel you own, is simple: hand-wash after use, and dry straight away.

• Hand-wash with warm water and a mild soap immediately after use.
• Dry thoroughly with a soft cloth. Never leave the knife wet or sitting in the sink.
• When working with acidic foods such as tomatoes, onions, or citrus, wipe the blade clean between tasks.

Please avoid

• The dishwasher. The heat, prolonged moisture, and harsh detergents damage both the blade and the handle.
• Soaking the knife or leaving it loose in the sink, where it can corrode or be knocked and chipped.

HandFab blades come in carbon and stainless, and the two ask for slightly different care. The daily wash-and-dry routine applies to both. Beyond that, follow the path for your blade.

Stainless is the low-fuss option, but a few habits keep it performing and looking its best.

• Wash by hand and dry after use. Stainless tolerates a little moisture, but drying still protects the edge and finish.
• No oiling is needed. The chromium in the steel does the protective work for you.
• Use a wood or plastic cutting board, never glass, stone, or steel, which dull and chip the edge.
• Hone occasionally and sharpen when needed (see below). Stainless holds its edge well but benefits from a touch-up now and then.

Carbon steel rewards attentiveness. The routine is quick once it becomes a habit, and a well-cared-for carbon blade only improves with age.

• Wipe the blade dry as you work, especially after cutting acidic foods. A cloth kept beside the board makes this effortless.
• Wash and dry immediately after use. Carbon can show rust spots within minutes if left wet, so never let it sit.
• Apply a thin, even coat of food-safe oil (mineral or camellia oil) before storing, and any time the blade looks dry. For daily users, a light wipe of oil once a week is usually enough.
• Store in a dry spot with good airflow. A silica gel packet nearby helps in humid kitchens.

On a carbon blade, discolouration is normal, and not all of it is a problem. Learning to tell the two apart is the heart of carbon steel care.

Removing light rust

• Make a paste of baking soda and a little water, and gently rub the spot in small circles with a soft cloth.
• For stubborn spots, use very fine (0000) steel wool or a rust eraser with a little oil, working gently and never on the cutting edge itself.
• Rinse, dry thoroughly, and apply a light coat of food-safe oil to protect the bare steel.

If you would like to build a protective patina quickly on a new carbon blade, cutting mild acidic foods and wiping as you go will encourage one to form naturally.

Good storage protects both the edge and you. We recommend:

• A magnetic wall strip, wood-lined for preference
• A knife block
• A blade guard or sheath

Avoid loose storage in a drawer, which dulls and damages the edge, and for carbon steel avoid any sheath that traps moisture against the blade.

• Hone regularly. A honing rod every few uses keeps the edge true between sharpenings. A ceramic rod is a gentle choice for both steels.
• Sharpen when needed. Use a whetstone, or a trusted professional service. Carbon steel sharpens quickly and easily; stainless takes a little more work but holds its edge well.
• Avoid pull-through sharpeners, which remove too much metal and shorten the life of the blade.

Prefer not to sharpen it yourself? Send your knife home to the workshop and Brad will re-grind and hone it by hand on the same stones it was finished on, so it comes back as keen as the day it left.

HandFab handles are dense hardwoods, some of them stabilised, and a little care keeps them at their best.

• Occasionally apply a food-safe mineral oil or beeswax to nourish the wood.
• Avoid prolonged contact with water and exposure to high heat.
• Wash the handle only when needed, using a damp cloth, and dry it immediately.