Haas knives are made from high-carbon steel, when the blade touches acidic foods the reaction will develop a patina/stain. This is normal and will become a protective layer for the blade and will help prevent rust and oxidation. Over time, the pattern will give your knife a unique look and tell a beautiful story. I suggest that you wipe the blade routinely while you cut acidic foods, until the patina is fully formed.
Wipe or rinse and then dry the blade immediately after use. Allowing the knife to remain wet or dirty for an extended period will cause the knife to rust.
Use wood or plastic cutting boards - end grain wood is best. Glass, ceramic, granite, and the like will dull any knife very quickly.
Regular use is the best thing you can do to keep the knife in good condition. If you are going to store a knife for a long period, a light coating of oil will help protect it.
Dishwashers are not our friends, to keep your knife free from harm, use warm soap and water, rinse and dry completely before storing.
If you have a steel hone, just a few swipes a week to keep the edge center and the burr standing up. Whetstones are a great way to keep them sharp and helps you better understand how your knife was made. For those who don’t want to overcome the learning curve, the Spyderco Tri-angle Sharp maker is a great tool . I offer free sharpening of your knife for free as well as any touch ups that are necessary. Just send it my way!
Since these are made from high carbon steel, rust can happen. If you accidentally left it in the sink over night, or didn’t completely dry it, don’t worry. Use a scotchbrite pad or flitz polish.
Thanks for your support and I hope you love your new knife as much as I enjoyed making it.