Caring for your High Carbon Steel Blade

• Always dry after use, do not put it away wet or dirty.
• If you have been cutting food, meat, etc. I recommend washing your blade then drying it afterwards.
• Do not put your blade in the dishwasher.
• Occasionally apply a light coat of food grade oil to the blade and handle. Avocado, coconut, olive, mineral oil. etc. are fine.
• If your blade will be in storage/not being used for more than about a month, it is a good idea to store it outside of the sheath. Leather can attract moisture over time, especially in humid environments.
• Your blade will develop a patina with use, especially from cutting acidic foods or plants. Lemons, onions, garlic, blood etc. will all cause a patina. This appears as darkening on the blade. You want a patina, the stronger your patina is, the more protected from orange rust your blade will be.
• If your blade does start to develop orange rust, it can be easily removed with steel wool, a scotchbrite pad, or fine grit sandpaper if you catch it early. If for some reason it is very advanced rust, rougher grit sandpaper graduating to high grit, or a wire wheel or wire brush will work to remove it.
• Take care of your blade and it will take care of you. 

If you have any questions or concerns with blade care, let me know. If something goes amiss, or you just want your blade to have a spa day so to speak (cleaning, sharpening etc.), I will give it some love at no additional charge, as long as you pay shipping both ways.

Thank you for your support!

Victory through fire and steel!

-Ethan Kempf