Knife Care Information

Thank you for choosing a Game Valley Knife

Your new knife has been carefully designed and crafted in a small workshop in Stoke, Nelson, using quality materials and traditional techniques.

Caring for your Knife

Your knife has been crafted from high-quality carbon steel. Carbon steel was once the standard in knife-making. Many professional chefs today choose carbon steel knives for their exceptional performance, ease of sharpening, and edge retention. The trade-off is that carbon steel can rust if left wet and will develop a patina over time. To keep your knife in top condition, always wash and dry it after use and store dry. Never place your knife in a dishwasher!

For detailed care information, sharpening information, and to find out how this knife was made, visit our blog.

Sharpening

Most knives are sharpened to 20° per side, while Japanese Chef and filleting knives are sharpened to a finer 17° edge. We recommend periodic sharpening with a fixed-angle sharpening system and regular use of a honing steel.