Keep Your Blade Forged-Yesterday Sharp
Handmade Damascus and high-carbon steel will last generations with a few minutes of care. Here's everything you need to know.
When Your Blade Arrives
Your blade ships with a light coat of protective oil to prevent rust in transit. Wipe it clean with a soft cloth before display or use — kitchen blades should be hand-washed before first use.
Cleaning
- Hand-wash only with mild soap and warm water — never a dishwasher.
- Dry immediately and completely. Moisture is carbon steel's only real enemy.
Oiling
- Apply a thin coat of blade oil (mineral oil works for kitchen knives) after each use or every few weeks in storage.
- Humid climate? Oil more often.
Storage
- Store dry, out of the leather sheath for long-term storage — leather holds moisture.
- Display pieces should be wiped and oiled every month or two.
Sharpening
Use a whetstone or quality sharpening system and match the existing edge angle. A few passes on a strop keeps the edge razor-keen between sharpenings.
Questions about your specific piece? Email thelavishblade@gmail.com.