Carbon Steel
Knife Care

Do not put your knife in a dishwasher.

Dishwashers are bad for your knife and force movement of handle materials and blunt edges.

• Apply a thin coat of mineral oil on the blade and handle to keep it protected from moisture and oxidation.
  
  

Do not allow the knife to remain wet or dirty for an extended period, as this will cause the knife to rust.

• Wipe, rinse and dry the blade immediately after use.

• Damp storage areas, such as drawers or utensil jars, are not good for knives as the edges will become dulled, the steel can rust, and searching fingers can get cut.
  Wooden Sayas or leather sheaths are not best for long-term storage as they both can absorb moisture, causing the knife to rust.

• For safety and ease of maintenance, store your knife on a block or a magnetic rack.

Phillips Forged knives are made from the same high-carbon steel as fine Japanese swords which will patina with use.

This coloration is called the patina, and the pattern will be unique to your knife and tell the story of its use). Cutting acidic foods, such as lemons and tomatoes etc., can sometimes remove this patina and cause staining on the food so beware.

• Wipe the blade routinely while you cut acidic foods, particularly until the patina is fully formed. Until the patina is developed by your first few days of hard use, the steel will cause minor discoloration on some vegetables and may produce a slight smell with acidic foods, like onions or pineapple. This is normal.

• To remedy this, simply place the cut pieces of food in water or lightly oil the knife before cutting.

• The patina will become a protective layer for the blade and will help prevent rust and oxidation.