​If you have to clean it, simply wipe it with a cloth as soon as you have finished using it.
You can rub small amounts of cooking oils such as canola or olive oil on the blade and then store it safely. 

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If you need to wash the knife, you should wash it by hand and dry it with a cloth immediately.
Do not let it air dry and never put your knife in a dishwasher or soak it in water.  

Eventually, the knife will start to develop a patina, which is normal for steel. Patina is when the knife turns a dull grey, black or blue colour (cool, huh?). Patina can actually help protect the steel from red rust (bad rusting). The blade will also develop marks and will not stay shiny. This is normal. A shiny blade is simply cosmetic and has no effect on strength or performance.

If you are using your Horsfield Knife in the kitchen, foods like lemon and onion will leave a mark instantly due to the acidic nature.  

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Feel free to send me an e-mail (button below) if you have questions about maintenance, patina and rust.  

Use beeswax products to protect and waterproof your handle. These products can be found at most hardware stores.  You can also apply a small amount of canola or olive oil to your handle. Wipe away any access oil after letting it set. Allow the knife to dry before storing it.  

Do not put your knife in the dishwasher

Do not soak or leave your knife in water.

Do not store your knife in a damp place or damp sheath.

Do not use as a hammer, a screwdriver, or for prying.

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Do keep your knife sharp

Do keep it stored correctly and responsibly

Do use the knife for the purpose it was made for
Do remember to clean and oil the blade as well as the handle

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NEVER put your knife in a fire, on a hot surface, or in contact with any heat source. This will ruin your knife's heat treatment. 

High carbon steel is tough and long-lasting.  I harden and temper the steel for maximum durability and edge retention.  It keeps a sharp edge much longer than conventional stainless steels.