How to keep your knives at their best

Knife Care

Rust or patina: what’s the difference?

All knives can rust over time (even if they’re stainless steel). But rust is very different to patina, which forms over time when high carbon steel reacts with the acids, salts and proteins in food.

You can remove light rust with a very light abrasive like Barkeepers Friend. But I think you should embrace your knife’s patina. It tells a story about how your knife has been used, and it helps it protect against rust too.


Try not to allow excess food and moisture to remain on you knife as it can lead to rust. While were at the negatives, don't put your knives in the dishwasher or leave it in the sink as these can be very hard on the knife and the handle.

Try and wipe you knife down during and after use. The knives can be hand washed and stored with a light coat of camellia oil or food safe mineral oil ready for you next cooking session.


A little routine maintenance will keep your knife in prime condition. Where possible sharpen the knife little and often, and try and avoid ceramic or glass chopping boards which can dull an edge.