As Ireland’s foremost knife smith, Patrick is passionate about knife care and sharing his advice and key recommendations that help to protect them and maintain their performance.
Patrick also offers the ultimate knife “spa” treatment in his studio forge to refurbish old knives and bring them back to their former glory.
Spa Treatment For Knives
Rejuvenate your old, dull knives with the Patrick Joseph ultimate Spa Treatment for Knives. The spa treatment restores rusted, broken and unusable knives to their peak condition through a deeply intensive refurbishment program. Broken components are fixed, brass is polished, edges are reground and wood is treated to bring knives back to life. From a rusted pen knife with sentimental value, to an old carving knife that is ideal for the Christmas turkey, the Patrick Joseph spa treatment is the ultimate knife refurb program.
The spa treatment is also appropriate for professional chef knives that require regular maintenance to ensure their knives continue to perform in the kitchen, to historic swords with a story to tell! Whatever the need, from restoration to solely sharpening, the Patrick Joseph Spa Treatment for Knives will ensure the piece performs optimally as intended.
Knife Care and Sharpening Instructions
Patrick recommends a professional tune-up at least once a year, even if you are sharpening at home. If you do not sharpen your own knives, it is recommended you have them sharpened when they start to feel dull. A sharp knife is always safer than a dull knife!
In between sharpening, a leather strap strop and honing rod can be used to help maintain a sharp and even edge. Honing rods do not sharpen the knife but remove microscopic fragments of steel, helping to true the edge of the blade. The Patrick Joseph online store offers a variety of sharpening products for home sharpening.
Machine sharpening is never recommended. This technique is often too abrasive and will not deliver as fine an edge. It will also remove too much steel and can heat up the blade, potentially damaging the structure of the steel.
Always keep your knife dry and clean.
If using your knife in the field, clean and oil immediately to prevent patina formation.
Hand wash with warm soapy water. Do not use abrasive sponges.
Never put your knife in the dishwasher or leave it soaking in water.
Dry your knife completely using an absorbent towel. Paper towels work the best.
Never store your knife in the sheath for long periods. Instead, store your kitchen knives on a magnetic wooden strip, keeping them protected in a saya, or storing them in your knife roll or wrap.
Special Care for Carbon Steel Knives
Carbon steel knives require a few additional care requirements to maintain the blade. High carbon steels are very different to stainless steel knives in the way they react to the environment. However, high carbon steel will take a superior edge, will hold an edge much longer and be easier to maintain than a stainless-steel knife.
Carbon steel is particularly reactive to blood and products high in acid. Therefore, it is imperative the blade is rinsed and wiped dry after cutting anything with blood or high acid content, such as citrus, tomatoes, and onions. If not rinsed, the acid and blood will begin to patinate the steel. In some circumstances, it may corrode the blade.
After washing and drying the knife, we recommend oiling it with a food safe, neutral oil, such as camellia oil to protect the blade and encourage a slow and even patina. The oil will act as a barrier to help protect against future exposure to moisture, blood and acids. Camellia oil is food safe, has no flavour, no smell, and will not dry out or build up on steel easily.
Apply a small amount of oil to the blade and handle; evenly distribute in a thin layer from spine to edge. Oiling the knife can help keep the knife sharper longer, however, DO NOT DIRECTLY TOUCH THE EDGE OF THE KNIFE WITH FINGERS. To oil the edge of the knife, apply a small amount of oil to a thick towel and gently run the oiled towel over the edge. Wipe off any excess oil and store.