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Owning high performance cutlery requires a little care to continue slicing at peak efficiency. Here's some info to keep your blade slicing at the same high standard decades into the future!

 

1. Most of our knives are made from non-stainless high carbon steel, which will gain a patina with use. The initial luster will give way to a protective oxide layer, which acts as a rust inhibitor. With this in mind, it is still necessary to hand wash and dry thoroughly after use to avoid rusting. A thin coat of oil is also recommended. 

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2. Avoid using a honing steel, as they are intended for softer steels and will chip blades with the high degree of edge hardness that our blades retain. Sharpen with whet stones, or send back to Thorsson Blades for a sharpening service.

 

3. Do not expose your knife continuously to excessively high temperatures, such as in a dishwasher. Dishwashers can damage handles and dull edges!

 

4. Always use wood cutting boards, as this will save your sharpened edges for longer. Avoid cutting on hard countertop surfaces like stone or metal. High carbon steel knives can handle it longer than most, but they will dull your edge much faster.