It is important to always clean your knife by hand with dish soap and warm water to make sure the blade stays intact and sharp. Repeated washing in a dishwasher or leaving your knife in the sink can, over time, damage the tip of the knife and dull the edge much quicker than regular use. It is important to remember stain resistant steels can become discolored when left sitting in water for extended amounts of time, so make sure to dry your knives immediately and thoroughly after each washing.
Always clean your knife block by hand with mild dish soap, warm water and a cleaning cloth. Although Walnut is an incredibly stable wood it is important to remember to dry your knife block immediately and thoroughly after washing to ensure there is no warping. Periodically apply a fresh coat of food safe mineral oil or butchery block conditioner with a clean cloth. Wipe away any excess oil or wax.
WARNING: Do not clean your knife in a dishwasher. The abrasive cleaners and high heat can damage the knife.
If your knife ever builds rust or corrosion it can be removed by polishing the blade. First clean your knife with a mild soap and a cloth. Then apply a rust removing solution to the blade and wrap the blade in a cloth that has been soaked in a knife blade oil like foodsafe white mineral oil. Leave the knife wrapped in the cloth for a couple of hours so the solution can penetrate any rust or corrosion. Remove the cloth and use an abrasive cloth or steel wool to scrub away any rust being careful not to scratch the clear parts of the blade or dull the edge of the knife. Once the rust or corrosion has been removed hand wash the knife with warm water and a mild soap and dry immediately.
It is important to properly store your knives to ensure the long life of the blades. Once your knives are properly washed and dried after use they should be kept in a wooden knife block, knife sheath or magnetic knife bar to protect their edge. Placing wet knives into a wooden block can, over time, cause warping and discoloration of the wood.