How to Care for a Damascus Knife
A Damascus knife needs about as much care as a good frying pan: wash it, dry it, put it away.
Washing
Hand wash with warm water, a little detergent and a soft sponge. Never use the dishwasher: the heat, the detergent and the knocking dull the edge and can damage the handle. Dry the knife with a towel straight away.
How do I stop a Damascus knife from rusting?
The steel is stainless, not stain-proof. Spots come from water or acidic food left on the blade. Dry it after every use and wipe it after cutting tomatoes or citrus. If a spot appears, rub it off gently with a paste of bicarb soda and water. Before storing a knife for months, wipe on a thin film of food-safe oil such as camellia or mineral oil.
Which cutting board?
Wood or soft plastic. Glass, stone and steel boards blunt a fine edge quickly.
What shouldn't I cut?
Bones, frozen food, and anything you'd have to twist the blade through. A thin, hard edge can chip under twisting force.
How should I store it?
On a magnetic strip, in a knife block, or in a drawer with an edge guard. Loose in a drawer, the edge knocks against other tools.
Sharpening and honing
Use a whetstone, around 1000 grit to restore the edge and 3000 to 6000 grit to refine it, keeping the 9–12° angle. For home cooks, every few months is usually enough. Avoid pull-through sharpeners: they grind a wider angle.
Do I need to oil a Damascus knife?
Not day to day: just dry it. Oil is only for long storage.
More on the steel inside our knives, or browse the Abalone, Glacier and Obsidian collections.