When you begin to use your knife you will notice a patina starting to form. This is normal for a carbon steel blade as it will react with the acids, salts and moisture in the foods you are preparing and naturally with the air. This is nothing to worry about and will actually help protect the blade as you allow it to develop. The patina will also add character and beauty to the blade and will be unique to your knife. 

Always keep the blade dry. Do not leave it on the chopping board after preparing food for long periods of time as rust will start to develop. If surface rust has developed, it can be removed with a sponge scourer. Put the blade on a flat surface and gently remove the rust. Be extremely cautious, keeping your fingers away from the sharp edge. Always hand wash with warm water and dish soap and dry thoroughly after use. All of my knives are finished with a food safe mineral oil and wax, however this does not last forever and occasionally you will have to apply some oil or wax to the blade. It is also important to maintain the condition of the handle as it is made from natural wood. When the handle is starting to look a little dry, this is a good indicator that it needs some mineral oil. Please make sure the oil or wax you decide to use are food safe for obvious reasons. 

Your knife should remain sharp for a long time, however it is always beneficial to regularly use a leather strop to hone in the edge. This keeps the edge nice and straight and will allow your knife to perform for an extended period of time. I recommend using a leather strop because it is more forgiving than other honing devices. When you feel that the strop is no longer working then it is time to use whetstones. There are many video tutorials online if you have never used a whetstone to guide you through the process. If you do not feel confident with sharpening the knife yourself, there are many knife sharpening services. Check your local area but please do your own research to make sure the company is reputable and will take care of your knife. Alternatively you can always send the knife back to Odyssey Forge for maintenance and sharpening. This will come at a small fee and you would have to cover the delivery and return costs. Please email for further details. 

Always store the knife in a safe place. Use a knife roll or magnetic holder. Make sure the magnetic holder you are using has a wooden surface that will come in direct contact with the blade. Do not use metal magnetic strips as you will increase the risk of scratching the blade. Avoid storing in a drawer full of cutlery/cooking utensils to prevent the blade or handle from being damaged. Keep out of reach of children. 

• Do not wash the knife in a dishwasher
• Do not cut through bones
• Do not leave the blade wet
• Do not use pull through sharpeners, honing rods or electric sharpeners
• Do not use it for any purpose for which it was not intended
• Do not drop the knife as it is made from hardened steel and could chip or break
• Do not cut on hard surfaces like glass or stone chopping boards