A hand-forged blade will last generations — if you give it five minutes of care now and then. Here's the routine we recommend for every Lavish Blade piece.
First: That Oil Is Supposed to Be There
Your blade arrives with a light coat of protective oil. High-carbon Damascus can rust in transit without it, so we never ship dry. Wipe it down with a soft cloth (wash kitchen knives with mild soap) and you're ready.
The Routine
Clean: hand-wash only, mild soap, warm water. Never a dishwasher — heat and detergent are brutal on carbon steel and wood handles alike.
Dry: immediately and completely. Moisture is the only real enemy your blade has.
Oil: a thin film of blade oil after each use, or every few weeks in storage. Food-safe mineral oil is perfect for kitchen blades. Humid climate? Oil more often.
Store: somewhere dry — and for long-term storage, keep the blade out of its leather sheath. Leather holds moisture against the steel.
Sharpening
A whetstone at the blade's existing edge angle is all you need, and a few passes on a leather strop between sharpenings keeps the edge scary sharp. Take your time — hand-forged steel deserves hand sharpening.
The full breakdown lives on our Knife Care Guide, and our care kits have everything in one box.