Knife Care

All knives are made to provide years of reliable service. Like most equipment, knives need a little care. Here are answers to commonly asked questions to help you get lasting service from your knife:

Frequently asked knife care questions
How do I properly care for my knife?

All knives require basic care to provide years of reliable service. To keep your knife in top condition:

  • Keep your knife dry -the entire knife, not just the blade.
  • Keep your knife clean, particularly moving parts and locking device.
  • Keep your knife oiled; especially pivot points and the blade.
  • Keep your knife sharp. A sharp blade is safer than a dull one.
How often should I clean my knife?

After using your knife, it is a good practice to clean and dry your knife (the entire knife, not just the blade).

Even for blades that are made with corrosion-resistant stainless steel, prolonged exposure to the elements can cause the steel's surface to oxidize.

Folding knives should be kept clean of debris, particularly the locking device on lock-blade knives.

Avoid harsh detergents that contain chlorine (mostly powders, including some for washing dishes and clothes), which can accelerate corrosion of the blade steel. Do not place knife in a dishwasher.

Avoid prolonged immersion in liquids (water, solvents, etc.). This can have a detrimental effect on not only the metal parts, but handles made of wood or other porous materials as well.

Before using your knife on food items, wipe clean with alcohol, or wash with hot soapy water and rinse clean. Remember to re-clean and lubricate your knife after the food job is done.
Can I put my knife in the dishwasher?

No. Never place a handmade knife in a dishwasher. Harsh detergents—especially those containing chlorine—can accelerate corrosion and damage both the blade and handle.
How should I lubricate my knife?

Periodically—and always after cleaning—apply a small amount of lubricant to:

  • Pivot points
  • Springs and moving parts

Then apply a thin film of oil to the blade surface to prevent oxidation and corrosion. Common oils such as 3-in-1 oil work well.
How should I store my knife?

Store your knife in a dry place.

Do not store knives in leather sheaths, as leather retains moisture and can cause blade pitting.

Lightly oil the blade 2–3 times per year, or more often if stored near water.
How do I remove rust from my knife?

Rust can damage the blade surface and contaminate materials being cut, so it should be addressed promptly.

  • Light rust: Clean with oil and a cloth
  • Heavier rust: Use a cleaner, metal polish, or plastic cleaning pad
Why is it important to keep my knife sharp?

A sharp knife is safer and more effective than a dull one. Dull blades require more force, increasing the risk of slips and injury. Regular sharpening improves performance and longevity.
What does a sharpening angle mean?

Most knives are sharpened on both sides. When we say a knife is sharpened to 20 degrees, that means each side is sharpened to 20 degrees, creating a total angle of 40 degrees.

Some traditional Asian knives are single-bevel, but most knives sold in the U.S.—including most Asian-style knives—are double-beveled.
How do I choose the right sharpening angle?

Under 10 degrees (very fine edges)

  • Used for straight razors
  • Extremely sharp but very delicate
  • Not suitable for general knife use

10–17 degrees

  • Excellent for slicing soft materials and meats
  • Very sharp but not durable for chopping or impact

17–22 degrees

  • Ideal for most kitchen knives
  • Japanese knives are often around 17 degrees
  • Western kitchen knives are typically around 20 degrees
  • Good balance of sharpness and durability

22–30 degrees

  • Best for pocket knives and hunting knives
  • More durable edges that can withstand rougher use
What sharpening tools do I need for my knife?

There are several sharpening tools available, and the best choice depends on how you plan to use your knives:

  • Sharpening Stones (Whetstones): Traditional and versatile. Great for fine-tuning and achieving very sharp edges.
  • Pull-Through Sharpeners: Easy and quick. Ideal for basic maintenance but less precise than stones.
  • Honing Rods/Steels: Not for sharpening, but excellent for realigning the blade edge between sharpenings.
  • Electric Sharpeners: Fast and convenient with consistent angles. Good for frequent use.
  • Diamond Plates: Durable and fast-cutting. Good for very dull or hard steel knives.
What grit sharpening stones should I use?

Sharpening stones are measured in grit:

  • Coarse (200–800 grit): For repairing chips or very dull edges.
  • Medium (1000–3000 grit): Everyday sharpening and edge establishment.
  • Fine (4000+ grit): Polishing and refining a razor edge.
Should I use an electric sharpener?

Electric sharpeners are excellent for:

  • Quick touch-ups
  • Beginners who want consistent angles
  • Frequent sharpening

They may remove more metal than stones, so avoid overuse if you want maximum blade life.
How do I maintain knife handles?

Wood handles: Occasionally rub with furniture polish or oil
Brass components: Polish with household brass polish