Maintenance
Carbon Steel/Damascus
​
Knives made of high-carbon steel (often just called "carbon steel") tend to keep an edge much longer than their standard stainless-steel counterparts, although in the last few years that is changing dramatically. Unfortunately, that extended edge life comes with a trade-off: carbon steel is susceptible to rust. So to combat this it is quite simple, all you have to do Is clean your knife properly and promptly after use using normal dish cleaning products but here comes the most important part… You must dry it straight away and not leave it wet as this is what causes rust, as well as this I would advise occasional oiling of the knife. Next with Carbon Steel in Patina.
Stainless Steel
​
Unlike high carbon steel Stainless steel is easier to maintain as it has been treated to withstand rust and corrosion to far higher degree. However, if the knife gets dirty it’s always good practice to rinse the blade under running warm water after usage, preferably with a gentle liquid soap. Dry the knife off and after this I tend to oil my knives as an extra safety precaution.
What is PATINA??
You will find, as I have, that these blades will change colour, becoming grey or even black as they are used. Consider how a copper roof becomes green over time, or a leather jacket becomes more beautiful as it ages. This is called a patina, and it’s a good thing! A patina develops on carbon steel when exposed to air for extended periods of time or to acids for short periods of time. It’s a type of oxidation that helps ward off the evil red rust that eats away at steel and destroys your knife. Black or grey = good, red or orange = bad.
As you use your knives on foods like onions, tomatoes or other acidic food, you will notice the patina getting darker. My carbon knives have a strong patina that I acknowledge as a reward for using exceptional knives, with each blade being unique.
Important Notice
If you decide to buy a custom made knife i can not stress this enough. I know it saves time and seems easier but........Please never put your handcrafted knife in a dishwasher as you could ruin all the hard work put into it and the money you spent having it made for you.
Sharpening
There are different methods to sharpen a knife. A guided angle sharpener (tormek of worksharp), whetstones or a honing rod. Upon request the angle of your knife can be provided to help you keep your knife edge sharp and cutting cleanly. In most cases a quick tune up with a leather strop works well to maintain a sharp edge giving longer periods of time before a full sharpen is needed. A sharpening service can be provided upon request for the knives made by Coppertop Customs.