The majority of the knives I make are made from Carbon steel. Carbon steel is unique in the way that it does not have the corrosion resistant qualities that stainless steel does, but for that trade off carbon steel is easier to sharpen and can acquire a sharper edge. It is normal as you use your knife for it will develop a patina over time, this patina is made from oxides on the surface of the steel and will protect it serving as a barrier presenting itself a variety of colors.

Do NOT put your blade in the dishwasher, this will destroy your knife! When you are done using your knife make sure you hand wash with soap and water. Wipe down so the blade is completely dry to prevent moisture from sitting on the blade. Putting a couple of drops of blade oil (mineral oil works as well) on the blade will help prevent corrosion from occurring. As you use the knife over time and as it is washed, the handle’s shine may start to fade. Use the included tin of wax and rub over the handle, let it sit for a couple minutes and wipe off the excess with a clean cloth. This wax can be applied to steel along with the handle if you would like with the same application method. Wax can be nice on the blade as it stays on longer than oil, in general I recommend using the oil for high use knives, frequently seen in the kitchen.

If you are to develop rust on your blade you can scrub the blade with a scotch-brite pad or 800g sand paper. If you have any issues with sharpness reach out to me and I will be more than happy to sharpen your knife at no cost to you.