Knife Care Instructions
Your Virelle knife is made from high-carbon Japanese steel, a material chosen for its sharpness, edge retention, and character. With the right care, it will be a tool you rely on for years to come.
Keep the blade clean
Always hand-wash your knife immediately after each use, using warm water and a mild dish soap, avoid abrasive scrubbers.
Never put your knife in the dishwasher, the high heat and detergents will damage the blade and handle.
Dry Immediately
Once washed, dry the blade thoroughly with a clean, soft towel. Do not leave it to air-dry, as remaining moisture can trigger rust or corrosion.
Oiling the Blade
Every few uses, apply a light coat of food-safe oil (like mineral or camellia oil) to the blade.
This helps protect the steel and maintain its performance especially if you live in a humid climate or won’t be using it daily.
Note: I barely oil mine as we use it multiple times a day.
Patina
Over time, the blade will change in appearance. This is a natural feature of carbon steel and a sign that your knife is being used and cared for.
Firstly there is no need to panic, or need to remove this surface change, it’s part of the knife’s life in your kitchen.
Note: The knife in this image is our daily driver we have had for close to a year, we love its patina as it shows how much use it is getting.
Storage and Protection
Store your knife in a knife block, on a magnetic strip, or in a protective sleeve.
Avoid storing it loosely in a drawer, where the blade can be damaged or can cause personal harm.
Use wood or plastic boards only, avoid hard or frozen items
Sharpening
Hone your knife regularly to keep the edge aligned.
When it’s time to sharpen, use a whetstone or take it to a professional. Avoid pull-through sharpeners, they can wear down the blade unevenly.
Note: We have had our knife for close to 1 year and it is still very sharp without any sharpening.
Be Extra Careful With Certain Foods
High-carbon steel reacts naturally to moisture and certain ingredients. This is normal — but requires simple awareness.
Acidic foods – tomatoes, citrus (lemons, limes, oranges), vinegar, wine
Salt-rich foods – cured meats, anchovies, or anything heavily seasoned
Wet/starchy foods – potatoes, onions, garlic (can leave residue that speeds up oxidation)
Tip: After slicing these ingredients, wipe the blade clean with a damp cloth and dry immediately, especially during longer prep sessions. This helps prevent rust spots and keeps the blade looking and performing its best.
A well-used knife will show signs of life. That’s the point. Use it, care for it, and let it become yours.