Biggest thing to remember is don't put them in the dishwasher.
The high heat and steam inside of the dishwasher will make the wood expand and become swollen and detached from the epoxy. The finish over the handles will yellow and crack and the caustic cleaning agents can cause pitting inside the steel, which will help it rust.
Just warm water, detergent and a handwash will do the trick!
These aren't the mythical knives that cut a boot on late night infomercials, then go and slice tomato. They are high quality steel that'll need to be honed to keep it's sharp edge.
If you look at the blade edge under a microscope, after use, you'll see the micro bevel start to bend to one side or another, using a honing steel, you basically bend that bevel straight again, and it'll feel sharp again.
I sell them in my design your own page.
Eventually they'll need a sharpen, how long that'll take depends on how the edge is cared for. But if you want to get them to me in Adelaide, I'm happy to sharpen them up for free.
Otherwise, whet stones, 1000/6000 is what I'd recommend on keeping that edge razor sharp.
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