Knife Care

Cleaning:
Knives should be cleaned (hand wash only) and oiled after every use and/or as the seasons change —any oil works; for knives that will come in contact with food use an organic oil (mineral oil, vegetable oil, or olive oil work great)

Proper sharpening: 

Use a quality sharpening stone (I use Arkansas Stones, water stones are another good option) and sharpen at a 15-25 degree angle pushing or pulling the knife away from the cutting edge. Finish edge by stropping on a leather strap (you can use an old belt)—pull leather strap tightly (or glue to a wood block) and pull knife away from the cutting edge with light pressure. It is best to rub green or pink buffing compound on the leather strap ($5 off Amazon) but can be done without.

Knife Storage:

Store your knife away from extreme temperatures (inside, away from places with high sun exposure like the dashboard in your car)—this is extremely important for knives with organic handle material like bone, horn, or antler.