All of our kitchen knives are made from high-carbon steel, which holds a sharp edge much longer than stainless steel thus requiring less frequent sharpening. We recommend giving the blade a quick touch-up now and then with a strop or honing rod to keep it performing its best.

One thing to keep in mind: high-carbon steel isn’t stainless, so it’s important to keep the blade dry and never run it through the dishwasher. A patina will naturally form over time—that’s totally normal—but if the blade stays wet for too long, rust can develop.

Even with the long-lasting edge of high-carbon steel, every knife will eventually need sharpening. If you already have a sharpening method you trust at home, that’s great—just keep in mind that pull-through sharpeners generally aren’t recommended, as they can be hard on the blade.

We offer affordable sharpening for all Haus knives: just cover shipping and $5 per knife, and we’ll send them back good as new. If you're local to the Cedar Falls/Waterloo area, pickup and drop-off are available.

To keep your handmade wooden bowls and spoons in great condition, it's important to wash them by hand with mild soap and warm water—never put them in the dishwasher, as high heat and moisture can cause warping or cracking. After washing, dry them thoroughly with a towel and let them air dry completely. Every few weeks, or when the wood looks dry, apply a food-safe mineral oil or beeswax-based wood conditioner to nourish and protect the surface. Avoid soaking wooden items or leaving them in standing water, and store them in a dry place away from direct sunlight or heat sources to prevent splitting. With proper care, your wooden kitchen tools will develop a beautiful patina and last for many years.