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Want to take good care of your new, suckling, knife-babe?  Well, here's what you can do to help your knife age, with grace.

Kitchen Knives

These knives are not made with stainless steel.  In order to avoid rust, wash and dry by hand when you are done using them.  If your blade does become rusty, just scrub it off with a little steel wool or similar abrasive. (You can think of the care required similar to the care required to keep a cast iron pan.)

Over time, a patina will develop on the blade, this is normal and even desirable wear that will offer some resistance to further oxidation.

When cutting performance declines a knife steel, honing rod, or strop work well to realign the edge and return your knife to its original slicing glory.  Eventually however you will need to resharpen your knife by abrading the edge with a sharpening stone or other preferred method.  Don't be shy, you won't ruin it...just do it. 

Bushcraft/Specialty/Not Kitchen Knives

Just like the Kitchen Knives I rambled about in the paragraph to the left, these knives are also not made with stainless steel and thus require some awareness of moisture.  You can give them light coat of mineral oil or just make sure you wipe them dry on your pants before putting them away in their sheath (unless the sheath is wet, then use your head and dry that out first!).  

Use whatever your preferred sharpening method is to keep your knife performing optimally.  

Feeling nervous about sharpening your fancy new knife because grandpapy never taught you how?  Don't worry so much, it'll be okay.  Practice makes perfect.

Have a question or concern about your knife?  Tell your worries to ole' UpcycleForges.  I'll do my best to help you out.  Contact me here.

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