Keep your knife sharp, a blunt knife is more dangerous than a sharp knife!

Sharpening your knife

Hold the blade at a 10” to 15” angle from the surface of a sharpening stone. Maintain a constant angle and stroke the blade as if slicing a thin layer from the stone. Repeat the stroking motion along the entire edge of the blade. Turn the blade over and repeat the process.

USE

My knives are not intended for use as weapons. Knives can be dangerous and appropriate care must be taken when using any blade. Keep all body parts behind the cutting edge at all times.

Avoid cutting on ceramic surfaces or those harder than the knife as you will quickly dull and roll the edge. Your knife is a precision cutting tool in the right hands so use it with a little care, it’s not a prybar or a screwdriver if you need one I can make you one! Do not stab your knife into pieces of timber unless it’s been specifically designed for this purpose, tip breakage may occur and is not covered by any warranty unless caused by a defect in manufacture.  

01 Tool Steel Knives

After use in the field always wipe down your knife and wash off any blood or other contamination, dry and apply a fresh coat of the appropriate oil (gun oils work well) any oil is better than none. When storing your knife for periods longer than a day I recommend not keeping the knife in a sheath because of the natural acids in the leather. A carbon steel knife will over time take on a patina, this is no harm whatsoever but may produce a taste on foods ect.

D2 Tool Steel Knives

Just as with carbon steel knives D2 requires some simple care to ensure a long life. After use in the field wipe down your knife and wash off any blood other contamination, dry and apply a fresh coat of the appropriate oil(gun oil works well) any oil is better than none. When storing your knife for periods longer than a day I recommend not keeping the knife in a sheath because of the natural acids in the leather. D2 only being slightly stainless may darken and patina, again as with a carbon steel this is no harm but may produce a taste on foods.

154cm

After use in the field wipe down and clean off any blood or other contamination and dry thoroughly. Keep your knife out of its sheath when not in use and keep the knife dry.