MAOQING · KNIFE CARE

Knife Care & Maintenance

Cleaning

  • Clean the knife right after use with water and a soft cloth. Do not soak it in water for a long time.
  • Do not scrub with steel wool, which will scratch the blade surface.
  • Dry it thoroughly immediately after washing, especially gaps and the handle, where water easily causes rust.
  • Dishwasher cleaning is not recommended. High heat and detergent may damage the steel and wooden handle.

Rust Prevention

  • Carbon steel knives: Poor rust resistance. Wipe dry and apply a thin layer of food-safe knife oil suitable for food-contact blades after use. Check frequently in humid or coastal environments.
  • Stainless steel knives: More rust-resistant, but not rust-proof. Salt from fingerprints can cause rust spots if left for a long time.
  • Minor rust spots: Gently polish with polishing paste or knife cloth. Do not use coarse sandpaper.

Storage

  • Store in a dry and well-ventilated place, away from moisture and coastal salt spray.
  • Keep it in a sheath or cover to avoid edge collision and scratches.
  • Do not pile bare knives together in toolboxes; collisions will damage the edge and scratch the surface.

Sharpening

  • Use a whetstone or honing rod at a steady angle when dull. Changing the angle randomly reduces edge durability.
  • Do not sharpen on cement or tile, which will ruin the cutting edge.
  • Do not repeatedly slash empty air to test sharpness for new knives.