Blade Maintenance
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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. Any non-stainless, high carbon steel knives will gain a patina with use. The initial luster will give way to a protective blue/gray oxide layer, acting as a natural 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 on the blade is also recommended for extended storage times.
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2. Avoid using a honing steel, as they are intended for softer steels and can chip the edges of knives made from high-hardness steels, like yours. 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. Avoid dishwashers! They can damage handles and dull edges!
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4. It is recommended to use wood cutting boards, as this will keep 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 those surfaces will still dull your edge much faster.