Knife Care

Please read the following on how to best care of a Little George Forge kitchen knife

These knives are made from a high carbon steel, so they're not stainless. This means they will hold an edge for longer, but need a bit more TLC than standard kitchen knives

​

Wash with warm soapy water and dry immediately after use (avoid using abrasive scourers or steel wool)

​

Don’t submerge the knife in water or leave in the dish drainer to dry. This will damage the handle and cause rust

​

The blade will patina over time with use, this is completely normal and helps to form a protective layer over the blade (I also think it looks cool)

​

Avoid hacking or cutting any meats with bones or frozen food. I recommend using a wooden (end grain) chopping board to prolong the life of the edge

​

Never cut on steel, glass, stone, or ceramic surfaces

​

NEVER EVER EVER EVER put the knife in the dishwasher, always wash by hand

​

Major resharpening works should be done on Japanese wetstones

​

Use a quality honing steel or leather stop for every day use to keep the edge sharper for longer

​

If your knife needs a sharpen I am happy to do so free of charge provided you can get it to me

​

I recommend an occasional (roughly every 3-6 months, or if it’s looking a little dry) coat of bee’s wax or carnauba wax and a light buff with a clean cloth on the handle to help keeping it looking clean and fresh (like you would your school shoes)

​

The best way to store your knife is on a magnetic knife block, a traditional wooden knife block will be ok too. Never leave your knife loose in the draw, this can damage the edge

​

Be wary of storing your knife in direct sunlight, this may cause the handle to fade over time