Knife care
Wash immediately after use with warm, soapy water and a soft sponge or brush. Dry thoroughly with a towel
Sheath Care for Outdoor Knives
Before sliding your knife back into its sheath, wipe the blade clean and make sure it’s completely dry. Dirt, sap, blood, or any body fluids from game can scratch the finish or start corrosion when trapped inside.
Leather sheaths
Condition the leather every few months with a light coat of leather balm or neutral oil to keep it supple and prevent cracking.
Kydex/plastic sheaths
Blow out loose debris with compressed air, then rinse the inside with clean water and let it air-dry fully—no trapped water means no rust.
For long-term storage, keep the knife out of the sheath entirely—the sheath can hold moisture against the blade and slowly damage the steel. A quick wipe now saves a lot of polishing later.
A quick note on knives made from carbon steels
Carbon steel knives can stain, discolor light colored, acidic foods like onions, and give off a metallic smell until a patina forms. After a few weeks of regular use, the protective layer develops, preventing further issues and adding character to the blade.
Edge Maintenance
We recommend regular light maintenance to keep our knives performing like new—no frequent heavy sharpening needed. A few passes on a butcher’s steel or ceramic rod realigns the edge (honing), followed by a quick strop with compound to polish and restore the crisp edge. Do this as soon as cutting performance starts to slip. Consistent honing prevents the edge from dulling to the point of needing full sharpening (grinding away metal), which should only be required in cases of chips or serious damage. It’s fast, low-effort, and preserves the blade for years.