Hellbender Steelworks Care Guide​​
​All of my knives offered are currently made from high-carbon steel, which means they are not stainless. As a result, they will naturally develop a patina with use, and they can rust if they are not kept dry. If you prefer a stainless blade, I’ll be introducing some in the coming months, and you may want to consider waiting for those instead of choosing a high-carbon blade. Otherwise, follow the guidelines below to ensure your knife remains sharp, functional, and a pleasure to use for years to come!​​
1. Never put your knife in the dishwasher, and never allow it to sit in water. This will ruin it.
2. Dry your knife quickly after each use, especially in the early phases when the protective patina is forming.
3. Store the knife in a dry place. Try to avoid knife blocks as they can hold moisture which encourages rust.
4. Applying a thin layer of oil to your knife blade and handle can help prevent rust in humid environments, or if the knife isn't being used regularly. Mineral oil is recommended, but common kitchen oils (canola, olive, etc.) work fine too.
5. Avoid cutting through bones or frozen foods unless the knife is specifically designed for that purpose (i.e. cleaver).
6. Use a sharpening stone or a professional sharpening service to sharpen.
7. Don’t put your knife through stress tests like you see on Forged in Fire.
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For your knife's initial use, grab a spare, non-acidic piece of food such as an apple or onion and put your knife to use! Cut the veggie into pieces. This helps clean the blade. Afterwards, wash with a mild soap (i.e Dawn) and a non-abrasive sponge. Dry thoroughly with a soft cloth or paper towel. At this point, I would recommend applying a thin layer of oil (i.e. mineral, canolaAs you use your blade, it will develop a protective patina- a thin layer of oxidation that protects the blade from rust and reduces reactivity with acidic foods. Patina’s are normal, beneficial, and non-toxic.
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​If you do happen to get rust on your blade, try taking a fine Scotch Brite pad or steel wool (i.e. grade #0000), applying some mineral or kitchen oil to the blade, and gently rubbing the rust. If that doesn’t work, you can roll a piece of aluminum foil into a small ball, dip it into vinegar, and gently rub the rust (make sure to wash the vinegar off somewhat quickly, as it can stain the blade). These methods can cause scratching on the blade, so I’d recommend starting gently, and rubbing in the direction that the blade was polished (usually either horizontally or vertically).