BLADE CARE
STEEL
Carbon steel blades like 1084, 01 and 5160 will rust to varying degrees so care needs to be taken to keep the blades dry and oiled along with regular sharpening.
NEVER PUT HANDMADE KNIVES IN A DISHWASHER!
Clean with warm soap and water, dry, then oil with a mineral oil appropriate for the knife. Keep in mind that some oils are not food safe for kitchen knives - check with the manufacturer. Carbon steels will develop a unique patina with continuous use that presents itself as many darker blotches on the steel. This is a special oxide layer which will protect the blade and is part of the charm of high-carbon steels. The pattern that develops is unique to each knife and not able to be replicated on the workbench, it only comes from repeated use and care over time.
Stainless blades will not rust like carbon steel but they are not immune to corrosion (remember, it's stainless) so care should still be taken to clean and sharpen the blade regularly to ensure performance and long service life.
All blades are shipped with a consistent finish (polished or etched), this will diminish with long-term use
HANDLE AND SHEATH CARE
HANDLE
Organic handles like timber and bone/antler will react to extreme changes in moisture and temperature so care should be taken to clean them after use. Wood handles will need occasional oiling to protect them from moisture, grit, and discolouration.
Synthetic handles like G10 and micarta are very low maintenance, waterproof, and resist dirt ingress.
Handle materials should be wiped with soap and water, then dried. Using solvents or harsh chemicals to clean knives may remove any factory finish applied, it may discolour materials, dissolve epoxies, and could leave the handle vulnerable to the elements.
SHEATH
Kydex sheaths should be looked after the same as synthetic handles and be cleaned with dish soap and warm water. Make sure they are dry before storing your knife again. A blast of compressed air will help to remove any grit that might be inside. For long term storage it is recommended that the knife be left outside the sheath as it can trap moisture and lead to corrosion