EDC

Standard Shipping Applies

Knife Disclosure:
Few things you need to know about your knife:  
***NO DISHWASHER
*** hand wash and keep dry

- get some oil or wax(gun oil, mineral oil, honing oil, any oil will work some might not be food safe just read labels) to keep your blade from rusting, just put a few drops on each side of the blade, rub it in, then wipe away with a paper towel or cloth. The blade will patina over time no matter what you do, especially if it’s used in the kitchen. You can ship it back to me and I can clean/re-etch the blade once a year for free.  

- I would oil once or twice a weekj, or after every heavy use. Try to keep the knife as dry as possible. Cutting any food with a high acid content will make the blade patina very quick, but it does not hurt the blade, just wipe away as quick as possible and hand wash carefully. PLEASE NO DISHWASHER, and I only recommend wood or synthetic cutting boards, the knife has a fine edge and cutting on grainte/metal will almost immediately make it less sharp.

- look up how to “Strop” on google. Just use an old belt or piece of leather or cardboard. It keeps your edge razor sharp without having to use a stone. I would do this after a heavy use or whenever you feel like it, won’t hurt. Eventually you will have to stone sharpen, but I can do that or teach you how.

-For kitchen knives I would look into getting a ceramic rod to hone the edge, then follow with leather or cardboard. YouTube is your best best to learn this method.

-Also, you can look up “taking care of high carbon steel” I’m sure you can find everything you need.

-If there are any problems I will do my best to make it right!