Scrimshaw:

Care for your scrimshaw as you would fine wood furniture. Do not get bone or Ivory wet as this will damage it. Storage in direct sunlight or a moisture rich environment is not recommended as it may cause yellowing of the surface, or cracking of the surface over time. A light application of renaissance wax or equivalent every 6 months will help to protect your piece from premature aging. A well kept piece can last for hundreds of years.

Knife and cutlery care:

There are five main components to think about when caring for any knife.

1. Use it properly
2. Keep it sharp
3. Keep it oiled
4. Do not overheat
5. Do not use a dishwashing machine

Blade care will vary slightly depending on the materials used to make it. Here I have outlined some basics that will greatly increase the lifespan, appearance, and working condition of your blades.

Using a knife properly is the #1 way to keeping you knife well cared for and to avoid accidents. You wouldn't use an axe to fillet a fish, nor a fillet knife to chop down a tree. You might laugh, but a knife is one of the most versatile tools on the planet and often can get used improperly especially in a pinch. I've seen people use a camp knife to open a soup can, and while that might actually work it is definately a job better suited to an entirely different tool. Likewise a chefs knife is not intended as a pry-bar but people still seem try to use them that way at times. If you want a knife built to pry open an oyster or what have you, I will be happy to make you one, or I can make you a wonderful paring knife but they are essentially two totally different knives. Some knives however are more versatile than others and are built with more than one purpose in mind that they are intended to serve, this is often true of camp knives and the like. Feel free to contact me with questions to learn more.

Keeping a knife sharp is very important. A sharp knife is safer and easier to use. A sharp knife cuts controlled and clean. In the kitchen that means getting the job done faster and cleaner. In military and law enforcement situations this can be a life saving factor. If it is a straight razor, this can affect your shave and ultimately your appearance. Proper sharpening maintenance will not only enhance the performance of your knife, it will increase the joy of using it.

Rust and stains can also affect a knife. Rust can be avoided with some easy preventative maintenance. To prevent rusting, thoroughly drying the blade and handle after washing and always store in a dry room-temperature environment. It is ideal to apply a very light coat of mineral oil routinely and before storage. This can be done by applying a small amount of mineral oil to a rag or paper towel and wiped lightly over the surface and buffed with a clean section of cloth or paper towel. Exotic wood handles will also respond well to the same treatment (keep in mind oil is not recommended on unsealed bone or antler handles). just remember, a little oil goes a long way.

The other consideration on the list is to avoid overheating the blade. This can happen in a few ways such as: leaving it on a hot pan or over a fire, using a dishwasher or poor sharpening methods. Anything that can overheat the blade will change the temper of the steel. Overheating will cause the steel to become softer which will cause it to lose it's edge much faster ever after. The range at which most knives will become affected can vary, but is typically in the 300 degrees or more range. The hotter the environment the greater the softening affect.

It is always a safe bet to never use a dishwasher on any cutlery, for several reasons: The heat from a dishwasher can ruin the temper of the steel in a knife forever weaken the cutting edge. The high volume of water and temperature in a dishwasher can distort and damage exotic wood handles as well greatly reducing the lifespan of a knife. In essence, it is important to wash all fine knives by hand.

Additional information about my knifes: Unlike stainless steels, high carbon steel makes for the strongest and finest cutlery available, however, it is prone to some oxidation and rust. While Stainless Steels are meant to combat this problem, they can still rust they just "stain" "less" as the name states. Stainless steel blades often tend to sacrifice some of the strength or edge holding quality in exchange for better corrosion resistance (sharpening more often vs cleaning more often). I note the difference between stainless steel and high carbon steels mainly because, no knife is perfect, it is a all a give and take balance of traits. All steels will rust if not cared for, likewise all knives that see use will need to be sharpened. I only use high carbon steel in my knives and therefore they will require less frequent sharpening and more rust prevention maintenance. Again I strive to make fine cutlery that is meant for heavy use, while they are quite beautiful they are not intended to be neglected like the average wall hanger show pieces, or stainless steel mass production knife.

More detailed and specific care instructions are included with every knife I produce. To learn more ways to protect your investment please contact me.