Knife care
How to care for a carbon-steel knife
Carbon steel rewards simple, regular care.
After use
Clean the blade by hand, dry it immediately and never leave it wet. Do not put the knife in a dishwasher.
Preventing corrosion
Apply a thin layer of suitable food-safe oil to kitchen knives, or a suitable protective oil to outdoor knives before longer storage.
Patina
A natural patina can form during use. This is normal and is different from active orange rust.
Sharpening
Use stones or a sharpening system appropriate for the blade geometry. Contact Dark Blades before changing the original edge angle.
About patina and hamon
High-carbon steel naturally develops a patina. This is normal and can help protect the blade, but it is not the same as rust. A hamon is a visible transition created through differential hardening; it is an intentional feature and will vary from knife to knife.
After use, clean the blade, dry it immediately and apply a thin coat of food-safe or suitable knife oil. Never store a damp knife in its leather sheath for long periods.