Knife care
When you're considering purchasing a UDM knife, please first acquaint yourself with this care guide, it could save you a headache or two.
PATINA
All my knives are carbon steel, as such they will patina over time unlike a stainless steel knife. this is normal! In fact, a good patina can even help prevent rust on the blade, as well as enhance the natural beauty of the steel. What carbon steel lacks in stain resistance it more than makes up for in performance. Carbon steel has incredible edge retention while remaining easy to sharpen and maintain.
CLEANING
Always wash high carbon steel knives by hand and dry them thoroughly. A dishwasher can damage the edge of the knife.
If acid or water is left on the surface of the blade for too long, red or brown rust will form. Do not worry! Just firmly scrub those spots with a green scrubbie and continue to use your knife as normal. Be aware, doing this will wear away any patina that has formed.
SHARPENING
For general maintenance, I like to use a fine grit sharpening stone. You can also use a medium stone once in a while if necessary. Never use any sort of electric/pull through sharpener! It will only damage the edge of your knife.
Don't feel like sharpening yourself?
I will happily give your knife a "spa day" (resharpen and refinish it), for the price of shipping. Contact me to set it up.