Knife care
When you're considering purchasing a UDM knife, please first acquaint yourself with this care guide, it could save you a headache or two.
PATINA
"oh no!" you yell as you slice into a tomato and see your shiny knife form a grayish splotch. Fear not! This is normal. All my knives are made of high carbon steel and therefore have zero stain resistance. Stainless steel knives contain at least 12% chromium to achieve stainlessness. The chromium keeps the blades shiny, but every other aspect of knife performance suffers greatly. Over time the oxides that form on a high carbon steel knife will make a much desired rich and unique patina.
CLEANING
Always wash high carbon steel knives by hand and dry them thoroughly. A dishwasher can damage the edge of the knife.
If acid or water is left on the surface of the blade, red or brown rust will form. Scrub those spots with a green scrubbie or 400-grit sandpaper. If the blade is already patinated from use, it will create a shiny spot. Don't worry, the patina will reestablish itself. You can revitalize the knife handle with mineral oil and 400 grit sandpaper, then a fresh coat of warm beeswax.
SHARPENING
Sharpening should be done on a fine stone or steel. You can use a medium stone if necessary once in a while. Never use any sort of electric/pull through sharpener as it can damage your knife.
I will happily give your knife a "spa day" (resharpen and refinish it), for the price of shipping. Contact me to set it up.