Cleaning your knife:

Use only warm soapy water to clean your knife.

Our knife blades that are made using a high carbon steel can also be cleaned using water and baking soda.

Always rinse and dry your blades quickly.

Putting your knife in the dishwasher or subjecting it to hard abrasives / chemicals will cause serious damage.  

Never allow your knife to sit in water.

If you have taken your knife out into the field, be sure that when you get home you take it out to clean as soon as possible. Do not put it back in storage until it has fully dried.

Touching the blade with your finger tips can stain the knife and may lead to rusting.

After you have used your knife and it is fully dried be sure to oil it. We recommend oiling your knife with a food safe oil. This will protect your blade and encourage a slow and even patina. The oil will act as a barrier to help protect against future exposure to moisture and acids.

Be sure to wipe off any excess oil, so not to encourage any dirt to stick back to the blade.

 

Storage:

Storing your knife alongside other knives in a kitchen drawer for example can cause the blade to become scratched.

It is recommended that you store your knife in a sheath, protector or on a magnetic kitchen strip.

 

We recommend that you do not keep your knife in a leather sheath for long periods of time.

Kydex sheaths are obviously made from a hard plastic. Your knife blade will develop scratches when used with a Kydex sheath.

 

High Carbon blade:

Your knife will require a little extra care and attention.

Carbon steel is very reactive to high acid products. Things like, citrus fruits, onions, tomatoes etc. If the blade is not rinsed and dried after cutting acidic items, then the acid will begin to corrode the steel and damage your blade. Please follow all the steps above to ensure longevity of your knife.

 

Using your Knife:

Your knife is designed to have a sharp thin cutting edge. Even if your knife is built from the hardest of steels, the edge and tip are still prone to damage.

We recommend only using a wooden chopping board for your blade. Do not cut on a metal, ceramic or stone/ granite surface.

Even with normal every day use eventually the blade will dull and become less sharp. Do not bring this on prematurely by abusing your knife.

The tip of your knife blade is not intended to be used as chisel or pushed / hit into anything hard (like wood). Doing this could damage and even snap the tip of the knife. Please be aware that if you break the tip of the knife it is not covered under guarantee.

 

Sharpening / Maintenance

With your purchase of a Martin Pearson – Branco Customs knife we offer free life time sharpening service.

(Postage costs and any import taxes / duties are the full responsibility of the owner.)

If you wish to sharpen your knife yourself, then please either seek professional advice or watch one of the many how to videos available on the internet.

 

Remember your new knife is sharp! Very sharp!

Do not cut yourself or anyone else. 

We are not responsible for any injury or death caused by you and / or your knife.