Carbon steel is well known to take a sharper edge than most common stainless steel and it is easy to sharpen. But, like all non-stainless-steel blades, it will oxidise when damp and exposed to acid foods.
Over time, a patina will form on the surface of the metal, marking with pride each meal the knife has had helped create. I use natural, non- stabilised woods for my handles; these will age and become more
distinctive with regular use.
I recommend storing your knife on a magnetic strip or knife block. Do not store it in a drawer with other cutlery to avoid damage.
Clean your knife with warm water and soap after each use. Do not put it in the dishwasher or soak it in hot water.
Keep your knife sharp. A blunt knife is dangerous for your fingers so sharpen your blade often. Although a sharpening stone is your best option, a ceramic rod or honing steel will do the job just fine.
Choose a good chopping board. The best are wooden boards. Do not use glass or ceramic boards.
A little food-safe oil or olive oil wiped on to your knife once a while will keep your blade in great condition and preserve the beauty of natural wood.
Your knife has been created to prepare food but is not intended to chop through bones or frozen food. Certainly, it cannot be used as a can opener, screwdriver or a crowbar.