Most of my knives are made from high-carbon steel. It takes a keener, longer-lasting edge than most stainless steels and asks for only a little attention in return.

1. Wipe as you work. Keep a damp, folded towel next to the board and wipe off acidic food like onion, citrus or tomato as you go.

2. Wash by hand and dry straight away. Rinse or wipe the blade, then dry both blade and handle. Never put the knife in the dishwasher, and never leave it to soak.

3. Protect it now and then. A thin layer of camellia oil or MK-Knives wax keeps rust away. When the wood looks dry, give the handle a fresh coat of wax too.

4. Store it dry. Put the knife away clean and dry, in its sheath, on a magnetic strip or in a block.

About patina. Carbon steel slowly darkens with use, from grey to blue, green or almost black, depending on what you cut. The patina protects the steel and gives the knife its own character. In the first days, cutting acidic food may leave a slight smell on the blade; this stops once the patina has formed.

– Martin, MK-Knives