Carbon vs. stainless steel

Jehu Knives uses the highest quality carbon steels, and at times, some stainless. The American Bladesmiths Society only allows their knives to be made from high carbon steel because high carbon steel is tougher and can withstand the ABS strength tests. Davey Wilson is a member of the ABS, thus he primarily uses carbon steel in his mono-steel and damascus blades. Carbon steel is more durable and stronger than stainless steel. However, carbon is more susceptible than stainless to corrosion. Certain steps need to be taken to maintain your custom-made blade.

​Honing

Honing is a process of keeping the edge balanced and keen, preventing problems for your blade in the future. 

​Cleaning

After using your knife, you should clean your knife with soap and water, dry well, then seal it with an oil of your choice. If cooking with acidic foods, the cleaning process should happen directly after cutting. 

​Rust VS. patina

While rust should be prevented, patina is good to improve the longevity of your knife. It appears as blue-gray. Patina helps to prevent the development of rust. Patina can be developed by the acid in your foods. Remember, patina good, rust bad.