Shipping and Delivery
Orders are fulfilled in the order they are received and are usually post-marked within 2-3 business days.
We offer a limited-lifetime warranty on all our products when used under normal conditions. We only guarantee our craftsmanship under normal use and maintenance based on our care guide.
That being said we understand accidents happen so don't hesitate to reach out should anything unexpected happen. We got your back.
Carbon Steel Maintenance Guide
High carbon steel is favored in kitchen cutlery for its ability to take a very fine edge and maintain that edge for a long time. While it can seem intimidating to maintain it really boils down to understanding how the steel reacts.
- Keep it dry. Leaving the blade wet will lead to rusting. If rust does occur a gentle rubbing with a medium scouring pad or a solution of bar keeper's friend and water applied with a soft cloth will gently remove most surface level rust.
- Oil between uses. In an ideal world we would all put a thin layer of food-safe oil on our carbon steel knives after every use. In reality if you forget once or twice don't worry, keeping the knife dry should be your top priority. Think of oiling as an insurance policy against rust.
- Never, I repeat, never put your knife in the dishwasher. A few good reasons being its potentially dangerous, the wooden handles could warp or crack leading to bacterial growth, the edge could be damaged if it bumps up against something, and it could lead to scratches.
- We recommend stropping with a leather/suede strop between uses or whenever it isn't cutting the way you feel it should be. We also advise against metal or ceramic honing rods since they vary in hardness and could chip or scratch the blade.
When to Sharpen
Edges dull depending on use, meaning if you're cooking in a professional kitchen, you may need to touch up your edge once a week or more depending on your station. Whereas a home cook doing light butchery and cutting fruits and vegetables for dinner may only need to sharpen once a month or once every six months. Whatever your use case is we got you covered. First sharpening of any JF Knife is on us.
Patina/Why is my knife changing colors?
Carbon steel reacts or oxidizes when it encounters acidic foods, forming oxides of various colors depending on the food. For example, potatoes and onions tend to turn it blue and citrus fruits tend to turn it dark gray. In a way a knife with a patina tells the story of its life. Patina does not damage the knife in fact it can act as a barrier against rust. However, if the aesthetics aren't to your liking, a patina can be removed with some gentle scrubbing with Barkeeper's Friend and keeping the blade dry and oiled will help prevent it from reoccurring.
Custom orders are cool. Check out our Special Editions page for some inspiration. If you're interested in a special handle material or maybe your name etched into the blade or something even more unique let us know. Shoot us an Email or a DM and we can discuss your one-of-a-kind design.