Care Instructions
The Essential
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You just bought a knife from us. Thank you and CONGRATULATION!
Now you want to know how to best take care of it, and make sure it keeps providing you the best cutting experience. This section is for you. First in a quick sum up version, then with more care details. Let's dive!
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1. Never put it in the dishwasher
2. Right after use (especially on acidic food like tomato or garlic), rinse it with water and dry it with a cloth
3. Use plastic or wood cutting boards
4. Patina (grey-ish oxydation) is to be expected with use. Welcome it. It will give your knife its character
5. Every few months, apply mineral oil with a cotton cloth on the handle to protect from excessive moisture
6. Use preferably a magnetic rack to store your knife daily. Avoid drawers as they dull knives very quickly
7. Use a honing leather every few weeks, and a ceramic honing rod when the leather isn't enough anymore, to keep the edge razor sharp
8. When honing no longer works (6 months to a year of use), have it resharpened, preferably on japanese water stone (or learn to do it yourself)
9. We offer the 1st resharpening. When you are ready, contact us at infokaizenknives@gmail.com
10. If damage happens, we will repair it:
- for free if deemed manufacture defect. Simply ship it back
- at the cost of time, materials and shipping if the damage is considered the user's error
Use and cleaning
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Our knives are made from high-carbon steel harvested from recycled materials.
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This metal protects itself against the corrosion that naturally occurs after being subjected to the environment and weathering, by creating a coloration called the patina.
This greyish pattern, unique to your knife, will darken with use and become a protective layer for the blade helping to prevent rust and oxidation.
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Until the patina is developed a chemical reaction can occur when the blade contacts acidic foods, like tomatoes and onion causing a mild smell. In the process of creating a patina your knife will become protected from acidity and the smell will subside.
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The steel may also cause minor discoloration on some vegetables on the first days of use.
This is normal and can be mediated by rinsing the cut pieces in water or by lightly oiling the knife with vegetable oil before cutting.
Hand wash your handmade knife!
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To avoid rusting, wipe or rinse and then dry the blade immediately after use.
Never drip dry or put it in the dishwasher ! It will dull the blade and scrap the handle.
If rust appears, don’t panic! Use scotchbrite pad, or fine steel wool with some baking soda and vegetable oil - lightly polish the blade and then rinse. Take care to place the blade on a secure surface while you are removing the rust.
Use wood or plastic cutting boards - end grain wood is best. Glass, ceramic, granite, and the like will dull any knife very quickly.
Storing
We recommend storing your knife on a magnetic rack.
Avoid drawers - It's the #1 cause for dull blades
Avoid storing your knife for long periods of time in a leather sheath or wooden sayas, as moisture can build up with time.
To store the blade for an extended period of time, apply a thin coat of FDA approved mineral oil all over the blade and the handle.
Sharpening
The most efficient way to keep the cutting edge sharp is to use a honing rod (steel, diamond or ceramic). A few strokes should be enough to bring back the sharpness of the edge.
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We don't recommande "pull through" devices, as they will damage your edge on the long run and won't yield the best results.
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After a few months to a year of use, honing may no longer be effective, then it would be time to get it re-sharpened by a professional.
If you want to learn to do it yourself we recommend using waterstones. Youtube will provide you with countless useful tutorials. Murray Carter is one of my greatest references in the matter.
Repairs
Please note that repairs will be taken care of based on the maker's discretion.
If the damage or break is considered manufacturer’s error we will take care of the repairs ; simply ship it back.
If the damage or break is considered user error (chipped, soaked blade, dishwasher, etc.) we can fix it at the cost of time, materials, and shipping.
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Shipping cost may apply.
For repair inquiry, please contact Morgan at infokaizenknives@gmail.com