"Caring For Your Knife" by Joseph Szilaski
It is important that your knives are cared for correctly so that you can use them at their optimum performance each time and your investment will give you many years of service.
USE:
Custom knives are designed for sportsmen and collectors. The edge is designed for cutting, not hacking wood or prying bone. Throwing a knife, that was not designed for this purpose, may also cause damage. Speciality knives can be designed for this purpose.
STEEL:
All carbon and tool steel blades, and most damascus, will stain when cutting meat or other organic materials. This staining is due to the acid content and will not cause damagae to your blade. Stains can be removed by polishing.
If any rust appears, remove with a fine abrasive paper, or fine steel wool. With each use of your knife, wash clean and dry completely and lubricate.
STAINLESS STEELS:
Most stainless steels don't need much care. Just wash and keep dry.
HANDLE:
Natural woods benefit from an occasional rubbing with danish oil. Wipe off excess.
SHEATH:
Clean with leather soap. Do not use any oils on the leather, as this will soften the molded shape of the sheath.
STORAGE:
If you will not be using your knife for a period of time, remove it from the sheath. Leather contains acid that could stain your blade or excellerate rusting. Store in a display case or wrapped in a soft cloth.
SHARPENING:
All knives require sharpening after prolonged use. It is recommended that your blade be kept well honed at all times, a sharp knife is safer to use than a dull one.
