Your knife is constructed of the most durable possible materials and will give a lifetime of service as long as you follow a few simple practices.
Don't put your knife in the dishwasher. Avoid soaking in water for extended periods of time. Wash with hot soap and water. Dry.
Cut only on wooden or softer plastic cutting boards. Granite, glass, stone, corian, metal, ceramic or any other very hard material should never be used. They will quickly dull the knife and possibly chip or otherwise permanently damage the blade.
These knives unless otherwise mentioned are designed for cutting/slicing foods for that reason we use steel that is ideal for edge holding, extreme sharpness and sharpenability. The steel is not suitable for cutting ice, frozen items or bones. These very hard items can chip the blades.
Your knife has a high enough corrosion resistance to warrant a stainless rating. The more carbon there is in a knife, the better it will hold an edge, but the less it will resist stain (the beginnings of rust). Because it holds an incredible edge, your knife can stain if left exposed to corrosives. For this reason it should be washed and dried after every use. If a stain appears, scrub with soap, water, and a mildly abrasive pad (the abrasive side of a two-sided sponge, green Scotch pad, or SOS pad).
Use food safe practices by washing the knife before and after storage in the leather sheath.
Keep them sharp! For details on sharpening knives please read How to Sharpen Knives.
Your knife may be returned at anytime for a "full tune-up" (re-polishing and re-sharpening) free of charge.
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