Most of my knives are High carbon steel, which means that they can corrode if not properly taken care of, but it’s not too hard to prevent it.
Some simple precautions you can take to make sure that a high carbon steel knife stays in good shape, would be wiping down the blade with a dry towel after cutting, not letting it sit in water, and wiping it down with a food safe oil before storage. A carbon steel knife will inevitably patina, or develop an array of colors across the blade, this patina helps prevent corrosion or rust, and it’s to each his own on whether you like the patina or not, I enjoy the layer of character it adds to a knife.
When a knife’s edge begins to roll over from use, simply strop the edge with a leather stop or ceramic honing rod. The edge will also last longer when used on a soft wood cutting board rather than a plastic or synthetic board. Whatever you do DO NOT PUT A KNIFE IN THE DISHWASHER, it is terrible for a knife, the heat, pressure, steam are all awful for a blade, and to top it off, dishwasher detergent has an abrasive in it that wears away the edge of the knife.
All of my custom knives come with lifetime sharpening so if one gets dull, just send it back and I’ll fix it up and send it back. If you have any questions please feel free to send me a message via my contact page.