Knife Care

Thank you for purchasing a Hold Fast Forging Co knife. Most of the knives I make are forged from carbon steel, which is a reactive material, and so require a little more care and maintenance than stainless steel, although some of these steps apply to stainless knives as well. Carbon steel is the preferred steel of choice for most professional chefs and many home cooks alike, as it can hold a razor sharp edge and can be resharpened easily. Below are some simple steps to get the most out of your knife and help it stay at peak performance. While it may seem a little daunting at first, these very simple tips will become second nature when cooking and using your knife. With a little care and love, your Hold Fast Forging Co knife will last a lifetime.

- Wipe food residue from your blade regularly, particularly after cutting acidic foods such as onions or citrus. Your carbon steel knife will start to develop a protective grey/blue/brown patina over time, this is a good thing! It will help protect the blade from rust and is completely food safe and non food tainting.

- Strop your blade regularly, this will help maintain a keen edge between sharpening

- NEVER put your knife in the dishwasher. It will damage the blade and risk warping the wooden handle. Once you have finished using your knife, simply wash it with warm water and dish soap and thoroughly dry it with a tea towel (Don’t leave it to air dry on a draining board, this can cause rust)

- If any spots of rust do appear, simply use scourer or steel wool to to remove them whilst washing the knife. For more stubborn rust spots, a paste made of vinegar and bicarbonate soda will help.

- For added protection, rub a thin layer of food safe oil (olive oil/vegetable oil etc) over the blade once you have finished using it and it has been washed and dried. You can also occasionally rub linseed oil or beeswax into the handle to help protect from moisture.

- Rather than keeping your knife in a cutlery draw, I recommend storing your knife either on a magnetic knife strip, wooden knife block or in a leather sheath as this will help protect the edge from being banged and dulled by other utensils.

- I recommend using a whetstone to sharpen your knife, or taking it to a professional knife sharpener.

- Only use your knife for its intended purpose, don’t use your kitchen knife it to pry things open, and be careful of cutting things with hard bones or frozen foods.

All Hold Fast Forging Co knives come with a lifetime guarantee provided they are used for their intended purpose. In the event of any issues, please email holdfastforgingco@gmail.com and I will try to resolve them as soon as possible.