How to Care for Your Handmade Knife
A handmade knife is built to last for years — but only if it's treated right. Whether you own a Monterro kitchen knife or a hunting blade, a few simple habits will keep the edge sharp and the handle solid for a lifetime.
Wash by hand, right away
Never put your knife in the dishwasher — heat and harsh detergent dull the edge and can damage the wood handle. Rinse with warm water, wipe clean with a soft cloth, and dry immediately.
Oil the wood handle
Walnut, oak, wenge, and our other handle woods benefit from an occasional wipe with food-safe mineral oil. It keeps the wood from drying out and cracking over time.
Store it dry, blade protected
Use the included sheath or a knife block. Moisture is the enemy of carbon steel — a few minutes sitting wet is enough to start rust.
Sharpen little and often
A few passes on a honing rod before use keeps the edge aligned. For a full sharpening, a whetstone works best on our high-carbon steels — avoid electric sharpeners, which remove too much material. Curious which steel your knife uses? Check our guide to knife materials.
Cut on the right surface
Wood or plastic cutting boards protect the edge. Glass, stone, and ceramic plates will dull even the best steel fast.
Treat it well, and a Monterro knife will hold its edge for years — that's the whole point of handmade. Ready to add one to your kitchen? Browse our handmade chef knives.
