How to care for your knife
Patinas What is a patina?: A patina, to put it simply, is a thin layer that forms on oxidized carbon steel. This process is further sped up when steel comes into contact with different acids. They vary greatly depending on what you use your knife for. All carbon steel knives, like this one, will develop a patina with use. Prevention: If you really dislike the idea of a patina forming on your knife, you can try to minimize it. To do this it’s crucial that you rinse and then dry your knife immediately after use. Regularly oiling the blade will also help. Applying oil can sometimes even partly remove a very light patina if applied quick enough. But in all honesty, if you dislike the look, stainless steel is probably a better idea.
Rust
To prevent rust, make sure to oil your blade regularly according to use. You can use most oils for this, such as food-grade mineral oil or vegetable oils etc. Make sure to wash and dry your blade after each use and store it somewhere dry. A patina will actually help prevent rust forming as well.
Sharpening
To keep your knife sharp I would highly recommend buying a whetstone and learning how to use it. I generally finish my knives somewhere between a 3000 and 8000 grit stone but I would recommend something between 1000 and 3000 grit if it’s your first. Most budget whetstones work fine for learning, you don’t need anything super fancy. There are also plenty of great videos on YouTube regarding how to use a whetstone.
What not to do
Never place your knife in a dishwasher.
Do not leave it in the sink or put it away without cleaning and drying it.
Do not cut against very hard materials such as glass or ceramic.
Do not use it as a pry bar or any other tool.
Do not leave it to air dry.
Do not store it loosely with other knives or tools.
Do not store it in a leather sheath for long periods of time as they can trap moisture and rust your knife.