Knives come in two essential types: High carbon and Stainless Steel (which is also high carbon). All knives have the steel listed both on the website and the blade itself. 

 

High Carbon Care

High carbon knives do not have the stain resistant qualities of stainless steel. This means that if left wet or unused for long periods, they can rust. It also means that acidic items that you cut will patina the blade over time. So why use them? If a knife is forged, odds are it is high carbon. High carbon steels also forge better than stainless steel. High carbon steel is also easier to sharpen 'in the field'. In order to protect your blade, make sure to wipe off all moisture before storage or after use. If stored for long periods, wipe the blade with mineral oil, beeswax, or similar non-edible oil to protect from rusting. As with all custom knives, DO NOT EVER PUT THEM IN THE DISHWASHER. Dishwashers are hot, violent and abrasive and will destroy your knives.

 

Stainless Steel Care

Stainless steel knives have the stain-resistant and abrasion-resistant qualities due to the addition of small quantities of elements like chromium and vanadium. This means that they resist (but are not completely impervious to) rusting and acids. These blades generally do no need special care beyond wiping them dry after use. As with all custom knives, DO NOT EVER PUT THEM IN THE DISHWASHER. Dishwashers are hot, violent and abrasive and are bad for sharp knives.