You have invested in a heirloom-quality tool. This knife features a custom convex grind; a premium geometry designed for laser-sharp slicing, exceptional food release, and structural strength. To maintain this peak performance and prolong the time between professional tune-ups, please follow this simple care routine
1. The 10-Second After-Use Rule
- Hand-wash immediately: Never leave the blade in the sink or soaking in water.
- Wipe completely dry: Use a clean towel right after washing in warm soapy water to prevent micro-corrosion.
- Store safely: A magnetic wooden strip, a knife block, are best
- Never use a dishwasher: The heat, harsh detergents, and movement will dull and chip the edge.
2. The Cutting Board Mandate
- Use soft surfaces: Stick strictly to wood (end-grain is best) or rubber boards
- Avoid hard materials: Never cut on glass, ceramic, marble, bamboo, or composite boards.
- No scraping: Never slide the sharp edge sideways across the board to gather food; use the spine of the knife instead.
3. The Weekly 1-Minute Touch-Up (The Strop)
- What to use: A leather strop loaded with a fine polishing compound (like chromium oxide).
- The motion: Place the blade flat on the strop, trail the edge backward (spine-first), and slightly lift the spine to match the blade’s curve.
- The count: Do 5 to 10 light strokes per side once a week.
- Why it works: It realigns the microscopic rolled edge of the convex grind without removing metal or changing the geometry.
4. What to Avoid (The “Never” List)
- No frozen foods: Never cut through ice, frozen meat, or bones.
- No twisting: Do not twist, pry, or rock the blade hard sideways against the board.
- No pull-through sharpeners: Standard V-notch or roller sharpeners will permanently ruin your custom convex grind.
When stropping no longer restores that “laser” feel, it is time for a refresh. Please do not use commercial sharpening services. Contact me directly to arrange a free full sharpening service to bring the blade back to its original workshop edge.