CLEANING - The main thing is to either wipe down or hand wash with soapy water and dry thoroughly after use. Even though we use stainless steel with high levels of Chromium, it is imperative not to let your knife sit wet for extended periods as it can lead to rust spots. Remember, it's stainLESS not stainFREE. NEVER put your knife in the dishwasher! Even though we use stabilized woods and industrial-strength composites, the heat and prolonged exposure to moisture will wreak havoc on the handles. Your chef knife was supremely built with quality materials and, when properly cared for, can last generations.
GENERAL USE - This might sound obvious but never use your knife for anything but cutting and preferably do all of your cutting on wood or synthetic cutting boards. Doing this will help significantly with the longevity of its edge, and it will rarely need to be sharpened.
Do NOT use your knife for prying or leveraging something apart. This is one of the fastest ways to damage your blade permanently. Also, unless you have purchased a custom knife from us specifically for hard use (over .120" thick), don't try to cut through any bones, frozen foods, winter squash, etc.
STORAGE - The best way to store your knives is out of any direct sunlight on a wooden or synthetic magnetic wall bar or rack. Try to avoid the metal ones as they can scratch the beautiful finish we spent so long putting on your knife. Keep your knives out of drawers as they can clank around in there, becoming dull and scratched. If you are going to store them for an extended period, very lightly oil the blade with mineral oil and store away from moist environments. We use stabilized woods in our handles, which means they are impregnated with resin to prolong its lifespan and help prevent shrinking and cracking. If your handle ever becomes dry or dull-looking, you can apply Tung Oil, Danish Oil, or something similar to bring back its luster. Just apply to wood areas and let soak in for a bit before wiping/buffing clean.
SHARPENING - If you regularly hone your knife after use, you will rarely have to take your knife to the sharpening stone. Honing to re-align the rolled edge is an easy skill to learn, and I highly recommend making it part of your routine in the kitchen. I do recommend a super fine ceramic honing rod over of the steel ones. There are, of course, countless instructional videos on the web that go in-depth on this subject if you are further interested. If you ever want us to sharpen your knife for you, we will do it free of charge as long as you arrange the round trip ticket, but honestly, it is easy to learn yourself with a little practice, and you will feel more rewarded in doing so.