Knife Care and Maintenance

Keep the blades dry and wipe fingerprints and moisture off, after use, with a soft all cotton cloth or chamois. This is particularly important with blades of high carbon steel. Tarnishing is a normal property of carbon steel and cannot be avoided. Applying a couple of drops of any quality oil or silicon treatment to the blade with a soft all cotton cloth will provide excellent protection. A good wax is also excellent protection. Check your knives often for possible trouble spots. If any stains appear, try removing the stain with a standard metal cleaner or polish. Blades of most stainless steels used in knives are not rustproof but are rust or stain resistance. So therefore stainless steel blades should still be kept clean and wiped dry after use, especially many of the new high carbon stainless steels like ATS-34, and CMP-T440V.

Folding knives require special care

When not in use, store knives and leather sheaths separately because leather does absorb moisture and can rust your blade. Tanning salts and acids present in the leather can rust or tarnish steel. Keep leather sheaths limber with leather preservative or mink oil.

 

 Folding knives require special care. Keep the locking device on folding models clean and free of debris. An occasional drop of light oil at each joint will assure smooth blade action in opening and closing. Each blade should click open smoothly and snap shut. This opening and closing is what the old timers called "Walks and Talks" well.

 

Keep knives sharp. A sharp knife is safer to use. A sharp knife requires minimal effort to cut and therefore has less a chance of slipping. The secret of proper sharpening is to do it regularly. Use an sharpening steel, or other mechanism frequently. If you have difficulty maintaining an edge on knives, have them professionally sharpened.

 

Never sharpen blades on a power-driven grinding wheel, which can burn the temper from the blade. This is the type of high-speed grinder found in many home shops.

 

Remember that knives are cutting tools and blades are very sharp. Therefore, please exercise caution when handling your knife. And, never use your knife as chisel, pry bar, screwdriver or hammer. If your knife is a good one then a chisel, pry bar, screwdriver or hammer will cost less than a knife replacement anyway. Do not pound on the back (spine) of the blade. Keep sharp knives well away from the reach of young children.

Always cut with the edge moving away from you. Knives can have sharp razor edges so handle all knives with care and respect. Do not use for throwing unless specifically produced for that purpose.

 

If you carry a pocket knife in your pocket with coins or keys you will scratch the handle and bolsters. The same is true if you put all your knives in a cardboard box stacked one atop the other, they will all get scratched, which reduces their value.

 

Moisture and fingerprints on knives are the prime villains to avoid!

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