A handmade knife can last generations — if you treat it right. The good news: proper care takes minutes, not hours. Follow this guide and your Hisbenew blades will stay razor-sharp for decades.
1. Always Hand Wash
Never put handmade knives in the dishwasher. The harsh detergent dulls edges, the heat warps handles, and rattling against other utensils chips blades. Wash with warm water, mild soap, and a soft sponge — then dry immediately with a towel. This single habit matters more than anything else.
2. Dry Promptly, Oil Occasionally
Water spots can turn into rust on high-carbon and Damascus steels. After washing, dry the blade fully. Once a month, wipe a thin coat of food-safe mineral oil on the blade — it keeps the steel protected and the Damascus pattern vivid.
3. Hone Often, Sharpen Rarely
Honing and sharpening are different. Honing (with a honing rod, every few uses) straightens the edge's microscopic teeth. Sharpening (on a whetstone, once or twice a year) removes metal to create a new edge. Hone your chef knives regularly and you'll rarely need a full sharpening.
4. Store Them Properly
Loose in a drawer is how good knives die. Use one of these instead:
- Leather sheath — many of our folding pocket knives and fixed blades ship with one.
- Magnetic wall strip — keeps edges untouched and looks great.
- Knife block or in-drawer dock — safe, simple, effective.
5. Cut on the Right Surface
Wood and soft plastic boards preserve edges. Glass, granite, and ceramic plates will dull even the finest handmade blade in a single session.
5 Mistakes That Ruin Good Blades
- Dishwasher cycles
- Leaving the knife wet in the sink
- Cutting on glass or stone
- Using the edge to scrape food off the board (use the spine)
- Storing loose in a drawer
Care for your knives and they'll care for you. Explore our handmade chef knife sets and folding pocket knives — each one built to be inherited, not replaced.