The following is information on how to care for our products, not matter what they may be. 

Carbon Steels: (Sheffcut, 26c3, 1084, 15n20/1095 Pattern Welded Damascus, D3, O2, 80CrV2, Iron Clad San Mai, and anything else that is “carbon steel”)

1. Hand wash with soap and towel dry.
2. Don’t leave ‘wet’ foods on the blade i.e. onion, tomato, leek, potato etc
3. For longer term storage wipe on the blade fresh or used cooking oil. You can use any old rag or a sheet of oily kitchen roll (paper towel for Americans).
4. Should you wish to sharpen, use an oil or wet stone with a grit rating of at least 6000; 10000 grit or greater is preferred.
5. Do not place in the dishwasher or soak in water as it will dull the blade and damage the wood handle.
6. Should rust spots appear, you will need to use some fine 3000 grit emery/sandpaper to remove it.

Stainless Steels:

1. No special care required.
2. Black areas (forge scale) on the blade may get a reddish oxide over time, this can be easy brushed off with sand paper or a fine wire brush. Some cooking oil will help with removal of the oxide. Please note this oxide will not eat into the steel; it simply lacks the chromium necessary to prevent oxidation which takes a rust-like appearance.
3. Do not place in the dishwasher as it will dull the blade and damage the wood handle.