How to Care for your Knife

Knife Care

Knife Care
Always keep your knife dry and clean!

Hand wash with warm soapy water. No abrasive sponges.

Never put your knife in the dishwasher or leave it soaking in water.

Dry your knife completely using an absorbent towel. We find paper towels work the best.

I recommend storing your knives on a magnetic wooden strip, keeping it protected in a saya, or storing them in your knife roll or wrap.

Always use an appropriate cutting board in the kitchen to get the most out of the sharpness of your knives. Use an cutting board material easy to clean and that is soft. We recommend natural wood or synthetic chopping boards like soft polyethylene. Never use glass, ceramic, metal, marble or any other hard surface as a cutting board as this can have an damaging effect on your knives. When chopping foods that have a tough or waxy exterior (such as bell peppers), chop with the waxy side down, as the more tender inside flesh is easier on knife blades.

Knives require a safe dry storage place, and a knife block is perfect for storing knives. Knife blocks will prevent injury and protect the blade from being damaged.

Cross-contamination is a major food-safety concern. Bacteria transferred from knives and work surfaces, such as cutting boards, to other foods can lead to food poisoning. Mild soapy water cleans and sanitizes if you wash your hands, the cutting board and the knife.

War Drum Knives are Carbon Steel
Carbon steel knives require a few extra steps to maintain your blade.

Carbon steel is particularly reactive to high acid products. Therefore, it is imperative that you rinse your blade and wipe it dry after cutting anything acidic, such as citrus, tomatoes, and onions. If not rinsed, the acid will begin to corrode the steel and damage your blade.

After washing and drying your knife, we recommend oiling it with a food safe, neutral oil, such as camellia oil to protect your blade and encourage a slow and even patina. The oil will act as a barrier to help protect against future exposure to moisture and acids. We like camellia oil because it is food safe, has no flavor, no smell, and will not dry out or build up on steel as easily.

Apply a pea-sized amount of oil to the blade and evenly distribute in a thin layer from spine to edge. Oiling the edge of the knife can help keep your knife sharper longer, however, DO NOT DIRECTLY TOUCH THE EDGE OF YOUR KNIFE WITH YOUR FINGERS. To oil the edge of your knife, apply a small amount of oil to a thick towel and gently run the oiled towel over the edge. Wipe off any excess oil and store.

You can pay on the site – if you prefer another payment method or you are local to chicago, shoot me a message and we can work things out.

I can, please send an email when you purchase a knife if you would like a kydex sheath to be added on, price will be dependent on size of the knife. I will list if the knife includes a Saya or a Leather sheath in the listing – special requests for these will increase lead time and cost.

Sometimes UPS, sometimes USPS. I charge a few bucks for shipping and drop knifes off where convenient when convenient. Shipping times may vary, but I will communicate any issues.

I currently ship to the lower 48, anything outside the US or to the 2 non-contiguous states will incur separate charges and difficulties. Glad to discuss with any potential buyers.

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My Philosophy

I will never make a prefect Knife

My knives are hand forged, they are made in a small shop in the Chicago suburbs, and they will have flaws, I embrace these flaws in everything I make – embrace the flaws in yourself and appreciate that beauty comes from imperfection.