Folded Steel FAQ

Frequently Asked Questions

Please take a look at the sections below to find the answers you’re looking for. If you can’t find what you’re looking for or have additional questions, please don’t hesitate to contact us. We’re always here to help!

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Last updated: April 2025

Our Products

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Orders & Shipping

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Care & Maintenance

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Our Products

What is the lifetime warranty?

We believe that with any good investment, you should be protected from defects that are out of your control. If your product falls victim to any issues with the build quality, please contact us and we will make it right. For more information on this warranty, please view our Lifetime Warranty page .

Where are your products made?

Our products are made by independent artisans in the US and China where all of our knives are forged by hand. Folded Steel is headquartered just outside of Nashville, Tennessee where all products are designed, prototyped and shipped.

Will your knives cut through bone?

No, please do not use kitchen knives to cut through hard bones.

When will this product be back in stock?

All inventory restocks are updated on the website as soon as they become available, and may be purchased on a first come first served basis. If you’d like to be notified as soon as a product is made available, sign up for back-in-stock notifications by clicking “EMAIL ME WHEN AVAILABLE” on the product page of the item you’re interested in. Make sure to place your order quickly however, as our popular items go fast!

What type of steel do you use?

We pride ourselves in our different selections of knives to suit your unique needs.

Our Lotus and Dahlia collections are pattern welded Damascus made with AUS-10 and 430 stainless steel with a AUS-10 core.

The Hawthorn collection is a stainless Damascus san-mai made with stainless high-carbon AUS-10 and 430 stainless steel with a AUS-10 core.

The Wolf's Bane collection uses a 1095 core with a AUS-10 Stainless Steel and Nickel Jacket.

The Primrose collection is made with a solid billet of 1095.

Orders & Shipping

How do I track, change, or cancel my order?

You can manage your order through your Folded Steel account. To access this, click the ‘person’ icon on the top right corner of the Folded Steel homepage.

If your order shows delivered and still hasn’t been received, allow 24-48 hours for the carrier to deliver your shipment. If you still haven’t received your package, check with the shipping carrier on the status of the shipment. If you have checked with the carrier and still haven’t received your order, please reach out to us at support@foldedsteel.com.

For UPS support call 1-888-742-5877

For USPS support call 1-800-275-8777

Why is my discount code not working?

To receive a discount or free product promotion, make sure the code is being entered exactly as written, and any free item is added to your cart. Discount codes may not be combined.

Do you ship internationally?

Yes! Although we are not able to ship to all countries, you can enter your address at checkout to view your available options.

What if my order is damaged or wrong?

Please email us at support@foldedsteel.com if your order is damaged, incorrect, or not what you expected.

Do you offer financing?

Yes! You can view your available payment options in the payment methods section when you go to checkout.

Do you offer a Military or First Responder discount?

Yes! Folded Steel supports our Military, Police, EMS, Firefighters, and all First Responders. Our service discount is 10% off your entire purchase and it cannot be combined with any current offers or running discounts. You can verify your credentials with GovX On the bottom of your shopping cart page to redeem your discount.

What’s your return policy and how do I request a return?

To request a return email us at support@foldedsteel.com. You have 120 days to return your purchase. Please refer to our full Return Policy for more details.

Can you deliver to my PO Box?

Yes! Shipments to PO Boxes will be made by USPS.

Care & Maintenance

How do I keep my knife sharp?

The best way to sharpen your new knife is with a whetstone. We recommend grabbing a 1000/6000 grit combo stone and a leather strop. It can be intimidating at first but with a little practice, it is by far the best and safest way to keep your knives healthy and sharp. Stay away from any type of pull-through sharpeners, as they can damage the edge and scratch the sides of the Damascus.

You can purchase our full Knife Care Kit HERE

You can purchase our Whetstone Kit HERE

How should I store my knives?

In general, oiled and open air is the best environment for your kitchen knives. We offer a collection of magnetic knife storage options to keep your knives safe and out of the way. Check out our options, HERE.

Note that leather rolls that are intended to be used for transport, not for longterm storage.

How should I take care of my knife block/knife strip?

Ensuring cleanliness is paramount, as dirty knives should never be placed on the knife block. If you notice any residue or dust buildup, simply use a rag with warm, soapy water to wipe down the block. Ensure all soap is removed with a clean, damp rag before drying thoroughly with a clean towel. It's essential for the knife block to be completely dry before proceeding.

To keep the wood on your knife block healthy and smooth, waxing is key. Apply a thin layer of board wax periodically, ideally each time you wash the block or when it appears dry. The frequency may vary depending on your area's climate, but a general rule is every three months. After applying the wax, buff it across the entire surface with a clean, dry towel, ensuring any excess wax is removed to prevent haziness.

Allow the wax to dry for an hour or two before returning the knives to the block. With a consistent maintenance routine, your knife block will remain in excellent condition for years to come.

My knife is rusting, what should I do?

There is still hope! The steel in your new knife is high in carbon and is at risk for light rust. The care for high carbon steel is similar to the care of a cast iron pot. If rust starts showing up then follow these steps.

1. Start with a clean, dry blade.

2. Apply white vinegar and scrub with a cloth. This process may be repeated until the rust is gone. You may need some elbow grease for deeper rust.

3. Throughly wash the knife with warm soapy water.

4. Dry the blade thoroughly with a soft towel.

5. Give the whole knife a healthy coating of mineral oil.

If you have rust forming on your knife there is a high chance the knife has either not been dried or oiled properly. Steps 3-5 is the normal care routine that the knife should go through every time you use it. If you are not following a proper care routine, your knife will keep rusting. An easy way to stay on top of keeping a healthy knife is to keep a paper towel or rag with oil near by while cooking so it's easy to wipe the knife down real quick every now and then. We also sell oil in a spray bottle to keep it easy and handy in the kitchen, You received a sample of this oil with the purchase of your knives.

If you have been taking care of your blade properly and feel like you are still seeing rust, it's likely not actually rust but rather the knife's patina starting to form. Building a patina is a normal and necessary process for high carbon steel. It adds to the character of the knife and aids the steel in rust prevention. Your knife will form unique patterns and color ways as you use it and will become more lenient on maintenance. It will look a little splotchy at first but will even out as you use it. If you want to skip this phase and go straight to a full patina, you can learn how to force a patina in the article below.

How should I maintain my knives?

High carbon steel knives offer numerous benefits, but they require extra care to prevent rust and keep them in top condition. We'll guide you through the process to ensure your knife stays sharp and reliable.

Firstly, maintaining cleanliness is paramount. Throughout use, it's crucial to wipe the blade clean with an oiled rag, particularly when cutting proteins or acidic foods. After each use, wash the knife with warm, soapy water, ensuring thorough drying with a clean rag. Finish by applying a coat of knife oil for protection.

Initially, your knife came with a wax coating for easier maintenance, but this fades with time. To maintain smoothness, utilize our knife and board wax. Apply an even layer to the blade and handle, allowing it to sit for 15 to 20 minutes before buffing it out. Remember to follow up with a coat of oil for added protection.

The frequency of wax reapplication depends on your knife usage. For the average home chef, reapplying wax every two months should suffice. By adhering to these maintenance practices—keeping your knife clean, dry, and oiled—you'll ensure its longevity and performance. Here's to a happy, well-maintained knife!

What type of oil should I use?

We have formulated a proprietary blend of the highest quality food-safe oils designed to keep your knives in tip-top shape. You can check out our knife oil HERE.

In a pinch, your best option is to use mineral oil to coat the blades and keep them safe. If you have nothing else around the kitchen, you can apply a coat of cooking oil, however we don’t recommend this for long term use.

How should I take care of my wood cutting boards?

After each use, it's crucial to clean your cutting board thoroughly with hot water and soap to remove any food particles. Utilize a brush, sponge, or rag for effective cleaning. Ensure the board is completely dry by wiping it with a clean towel and allowing it to air dry.

Once dry, we discuss the importance of oiling the board regularly to protect it from moisture and prevent issues like drying out, cracking, or warping. Using a food-grade oil such as mineral or coconut oil, generously apply it with a clean cloth, ensuring full penetration into the wood.

To maintain the wood's health and smoothness, we recommend applying a thin layer of board wax. The frequency of wax application depends on the board's usage and washing frequency. Buff in the wax across the entire surface, removing any excess to avoid haziness. Allow the wax to dry for an hour or two before storing the cutting board.

By following these maintenance techniques, you can ensure your cutting board remains in excellent condition for years to come, making food preparation a breeze.

How do I force a patina on my knife?

A natural patina that is allowed to form over time will always be a better stronger shield, but if you just can't handle the awkward splotchy stage of a fresh patina you can force a patina on your blade in just a few minutes and skip the months of hard work.

If you google this you'll find MANY different ways to do this. Different foods will effect different steels in unique ways, so if you'd like to nerd out on crafting a unique patina google stuff like "patina colors of different apples". It gets nerdy, don't say I didn't warn you.

Our two favorite methods for an easy even baseline patina are vinegar and mustard.

Vinegar

For a vinegar patina, you will need white vinegar, a tall container large enough to dip the whole length of the blade, a pot, and a stove. Vinegar will give you an even and very dark patina. It will also boost the contrast of the layers in the Damascus. Experiment with apple cider vinegar for a slightly different finish.

1. Prepare a container to hold the vinegar. It needs to hold enough vinegar to coat the entire blade. A tall skinny container is best so you need less vinegar to fill up high enough. It goes without saying, it also needs to be big enough to hold your knife blade. The handle can stick out.

2. Test run the amount of vinegar you need by putting your knife in the container and filling up with water right to the heel of the blade. The whole blade needs to be covered but the less the handle has to soak the better. Take the blade out and pour the water into a measuring bowl. This is the amount of vinegar you will need.

3. Heat the vinegar on the stove right until the point that it starts to boil.

4. While the vinegar is heating, get your knife cleaned up with alcohol to make sure all wax, oil, and food residue are completely gone, and tape off your handle with masking tape or painter's tape.

5. Place the knife tip down in your container and pour the vinegar in as it starts to boil.

6. Let the knife sit in the hot vinegar for 5-10 minutes. You are looking for an even, black coating on the whole blade.

7. Once the blade has turned black take the knife out and let it sit on the counter for 2-3 minutes to let the oxygen do its thing.

8. Take the tape off the handle and scrub the knife down with warm soapy water making sure to remove all vinegar. You can sprinkle the knife with baking soda to ensure all reactions stop.

9. Dry the knife completely with a soft towel

10. Give the knife a healthy coat of mineral oil and let it sit out on the counter overnight before using it again.

If you have multiple knives to do you can reuse the vinegar, just make sure to reheat it between knives.

Mustard

For a mustard patina, you'll want to grab some plain ol' yellow mustard. You can experiment with dijon if you live life on the edge. Mustard is a little harder to control than vinegar, but gives you control of the pattern and is a lighter effect on the blade.

1. Clean your knife with alcohol to make sure all wax, oil, and food residue are completely gone.

2. Tape off your handle with masking tape or painter's tape.

3. Grab a clean container that can hold your knife upright from the handle. If you can't find anything that works you can just lay the knife down on a paper towel but you will only be able to do one side at a time.

4. Apply a thin layer of mustard over the whole blade. You need less than you think. If you want a little extra character you can create swirls or any other design you would like. Note that this is a reaction between the acid in the mustard and oxygen so the edges of the mustard will develop the darkest so thicker is not better in this case.

5. Place the knife handle down in a container so the blade is up and getting oxygen around it. If you are using a paper towel only coat one side of the knife at a time. The back side will not get any airflow and just make a mess

6. Let the mustard sit on the blade for 30-60 minutes. Reaction time can vary a lot, so if you don't get the look you are after the first time just repeat the process until it looks just right.

7. Take the tape off the handle and scrub the knife down with warm soapy water making sure to remove all vinegar. You can sprinkle the knife with baking soda to ensure all reactions stop.

9. Dry the knife completely with a soft towel

10. Give the knife a healthy coat of mineral oil and let it sit out on the counter overnight before using it again.

Bonus Method - Instant Coffee

Follow the same steps as the vinegar patina but instead of vinegar use highly concentrated instant coffee in water. It should be concentrated to the point that it gets a little thick. The cheaper the better on coffee, we use good old maxwell house instant coffee. You'll want the blade to sit in the coffee for 2-3 hours before taking it out to clean and oil it. The result is a beautiful dark high-contrast blade, however, it does wear off quicker than the other two methods.

Note that all forced patina methods will equally react to the blades sharpened edge and will likely need to be resharpened after the process.