West Blades are crafted from high carbon steel, not stainless steel.

Our care recommendations are simple: after use, wipe it down promptly and avoid leaving it to air dry.

While hand washing is acceptable, prolonged exposure to water should be avoided.

Over time, your knife will develop a natural patina, turning from shiny to a dull grey—completely normal and not a hygiene concern.

Certain foods, particularly acidic ones like lemon and onion, may leave marks, but these can be polished away if desired.

High carbon steel boasts durability and edge retention superior to stainless steel, requiring sharpening only once a month with regular use.

However, it's prone to rust, so keeping it clean and periodically applying oil is crucial. Rust spots can be addressed with steel wool or emery paper, followed by a metal polish for restoration.

Remember these key do's and don'ts:

• Don't toss your knife in the dishwasher or let it soak in water.
• Store it in a dry location and keep it sharp.
• Use it for its intended purpose and avoid using it as a multi-tool.
• Use wood or plastic surfaces for cutting, not glass or stone.
• Maintain the handle along with the blade, and never expose it to direct heat.

For any further inquiries about caring for your blade, don't hesitate to reach out via email.

With proper care, your knife will outlast generations.