Knife Care Instructions

Most knives today use stainless steel to help the weathering effects of liquids and oxidation, however older knives and some newer ones, use carbon steel that is more susceptible to effects of the elements and may need more frequent care. That is why you will always want to Keep your blade dry and wipe off any fingerprints and moisture after use, with a soft all cotton cloth or chamois. You will want to clean the entire knife regularly, including blade, pivot points, and locking mechanism. You will want to clean it without immersing into liquids. If you do dry thoroughly after cleaning, then apply a couple of drops of any quality oil or silicon treatment to the blade. Store your knife in a dry place and not in a sheath which keeps in moisture. Lightly wipe the blade with clean oil 2-3 times a year to keep rust from starting.

A good wax is also an excellent protection. Check your knives often for possible trouble spots. Discoloration of metal has a blueish grey color and is a sign of oxidation. If this is on a stainless steel knife, discoloration should be regarded as rust and should be cleaned immediately.