Maintenance: Always wash and DRY by hand after use and before storage.  Handwash, NOT dishwasher safe!! NEVER leave knife soaking in water. Wipe knife with food grade oil/wax (Axe wax/Boos Lock/PrimalWax) after use. Leave a thin coat of oil/wax on if you don’t plan to use the knife for a while. Check your knife once a week!!!! Also, apply these oils/waxes to your handle also. Do NOT use olive/vegetable oil it can go bad over time.  If you have questions about maintenance, you can contact me.

Using a wooden or plastic cutting board is best practice to maintain a good cutting edge. Glass, ceramic and granite cutting surfaces are bad for the cutting edge for any custom knife.

High Carbon Steel and Damascus:  Over time Damascus can lose its etch (color) due to the different types of foods acidity. High Carbon knives will develop a natural patina on the blade over time, which is caused by the reaction between the steel and the foods such as, fruits and meats.
Patina is a layer of discoloration, oxidation or tarnish that forms on the surface of metal objects over time. It can be found on knife blades, and it's usually seen as a darkening or staining of the blade. Patina can also help protect the knife from corrosion and rusting, as it seals in moisture and prevents air from coming into contact with the steel.

Stainless Steel: Make sure to rinse and dry your stainless steel knives immediately after each use. Use a soft cloth or sponge for cleaning, as abrasive pads can scratch the surface of the blade. Never putting your knives in dishwashers; hand washing is best for keeping them clean. Store your knives on a magnetic knife strip, in a wooden block, or in individual slots to avoid dulling their edges and damaging them during storage.