Sandviken, Sweden. Est 2014
Show your knives some love!
I love the characteristics of a carbon steel knife, both the feel and the looks of them. However, they will need some care, different from a stainless knife.
With time, it will develop a nice grey-ish patina on the shiny parts of the blade, even with proper care. After usage you should wash it by hand, never in the dishwasher as that will most likely ruin the handle.
When it is washed, you must dry it with a towel, preferably a black one.
It needs to be dry when you put it away, otherwise it will form surface rust.
Maintenance sharpening is best done with whetstones in around 1000-3000 grit, and leather strop for that extra bite.
Had you happen to get surface rust, it can be rubbed off with steel wool, and if the rust is aggressive, you can use 400 grit sanding paper - just watch your fingers! When I sand a sharpened knife, I put it edge down on a wooden board, at and angle, so there is no risk of cutting you fingertips badly.
Questions? Shoot me an email! firstname.lastname@example.org