How to Care for Your Handmade Australian Knife
I've been making knives by hand for years, and one of the questions I get asked most often is: "How do I look after it?" It's a great question — because a handmade knife, cared for properly, will outlast you. Here's everything you need to know.
Understanding the Steels We Use
Not all knives are created equal, and the steel is where it all starts. At White Knuckle Knives, I work with a handful of high-performance steels, each with its own character:
- 1084 High Carbon Steel — A workhorse steel. Easy to sharpen, holds a great edge, and develops a beautiful patina over time. It will rust if neglected, so a little oil goes a long way.
- 15N20 High Carbon Steel — Often used alongside 1084 in Damascus billets. It has a higher nickel content, which gives Damascus its distinctive contrast after etching. Same care rules apply as 1084.
- 52100 Bearing Steel — One of my favourites for performance blades. Incredibly tough and wear-resistant. Still a carbon steel, so it needs to be kept dry and oiled.
- Damascus Steel — A forge-welded combination of 1084 and 15N20. Stunning to look at and a genuine performer. The layered structure means it needs the same carbon steel care — keep it dry, keep it oiled, and that pattern will stay sharp and beautiful.
- 14C28N Stainless Steel — The most forgiving of the bunch. This Sandvik steel offers excellent corrosion resistance without sacrificing edge retention. It's a great choice if you want lower-maintenance performance.
The Basics: How to Care for Any Handmade Knife
Regardless of the steel, these three rules will serve you well:
- Always hand wash. Never put a handmade knife in the dishwasher. The heat, moisture, and harsh detergents will damage both the blade and the handle — whether it's stag antler, Ebony, G10, or anything else. A quick wash with warm soapy water and a soft cloth is all it needs.
- Dry it immediately. Don't leave your knife sitting wet on the bench. Dry it straight after washing — especially if it's a carbon steel blade. A quick wipe with a clean cloth takes seconds and prevents rust.
- Oil it regularly. A light coat of food-safe mineral oil or camellia oil on the blade keeps moisture out and the steel protected. For carbon steels, I'd recommend oiling after every wash. For 14C28N stainless, a monthly oil is usually enough.
Steel-Specific Care Tips
If you're running a carbon steel knife (1084, 15N20, 52100, or Damascus), expect it to develop a patina — a grey-blue oxidation layer that actually protects the steel. This is normal and desirable. If you see orange rust spots, don't panic. A light scrub with a cork and some fine abrasive (like Barkeeper's Friend) will sort it out, followed by a good oil.
For Damascus blades specifically, avoid prolonged contact with acidic foods like citrus or onion, which can affect the etch pattern over time. Rinse and dry promptly after use.
If you're using a 14C28N stainless knife, you've got a bit more breathing room — but don't get complacent. Even stainless can stain or pit if left in harsh conditions.
What Makes Australian-Made Knives Special
There's something different about a knife made by hand in Australia. Every blade that leaves my workshop has been forged, ground, heat-treated, and finished by me personally. I know the steel, I know the geometry, and I know what it's capable of.
Australian custom knives aren't mass-produced. They're made to perform and made to last — which is exactly why proper care matters. You're not just maintaining a tool; you're preserving something that was built with real intention.
The handle materials I use — from stag antler and Ebony to G10 — are chosen for their durability and beauty. A light coat of beeswax or mineral oil on natural handles every few months will keep them looking their best.
Explore Our Knives
If you're looking for a knife that'll become a lifelong companion, take a look at some of our most popular blades:
- Performance Chef — A high-performance kitchen knife built for serious cooks.
- Damascus Viking Chef 160mm — Forged Damascus with a bold, distinctive look and serious edge retention.
- 8" Stainless Damascus Nakiri — A versatile vegetable knife with stunning Damascus patterning.
- Fusion 8" Gyuto — A fusion of Japanese geometry and Australian craftsmanship.
Got questions about caring for your knife? Feel free to reach out — I'm always happy to help.
— Scott Foskett, White Knuckle Knives