A handmade knife can last a lifetime, but only with a little care. Carbon steel, rasp steel and Damascus knives reward a simple routine: clean, dry, oil and sharpen. This knife care guide covers everything from daily cleaning and rust removal to sharpening angles, handle care and storing your leather sheath.
Daily Cleaning: The 60-Second Routine
- Rinse or wipe the blade with warm water and a little mild soap right after use.
- Dry it completely with a soft towel, including the bolster and around the handle.
- Apply a few drops of oil and wipe it across the blade with a cloth.
- Let it air for a few minutes before returning it to storage.
Never put a handmade knife in the dishwasher. Heat, detergent and knocks dull the edge, damage the handle and can cause rust.
Oiling: Which Oil to Use
| Knife type | Recommended oil | How often |
|---|---|---|
| Kitchen knives | Food-safe mineral oil or camellia oil | After washing, or weekly |
| Hunting, cowboy and EDC knives | Mineral oil or a quality blade oil | After each use in the field |
| Swords and displayed blades | Light blade oil or renaissance wax | Every 1 to 2 months |
| Wood handles | Food-safe mineral oil or board butter | Every few months |
Patina vs Rust (and How to Remove It)
Carbon steel naturally darkens to a grey-blue patina over time. Patina is harmless and even helps protect the blade. Rust is orange, flaky and should be removed quickly.
- For light surface rust, rub gently with a paste of baking soda and water, or a little oil on very fine steel wool, following the grain.
- Wipe clean, dry and oil the blade.
- On Damascus, use the gentlest method possible to protect the etched pattern; heavy rust may need a professional re-etch.
Sharpening and Honing
- Honing realigns the edge and can be done often with a ceramic rod or leather strop.
- Sharpening removes steel to create a new edge; do it when honing no longer restores sharpness.
- Angles: Japanese-style kitchen knives are usually sharpened around 15 degrees per side; outdoor and cowboy knives around 18 to 20 degrees for a tougher edge.
- Whetstones: a 1000 grit stone sets the edge and a 3000 to 6000 grit stone refines it. Keep the angle steady and use light pressure.
- Test safely: slice a sheet of paper; a sharp knife glides through cleanly.
Leather Sheath and Handle Care
- Do not store knives in leather long term. Leather absorbs moisture and the chemicals used in tanning can cause rust.
- Condition sheaths a few times a year with a leather balm to keep them supple.
- Keep stone, horn and bone handles away from prolonged soaking and extreme heat.
- Resin and pine cone handles only need a wipe with a damp cloth.
Storage Tips
- Store knives clean, dry and lightly oiled in a dry room, away from bathrooms and kitchens' steam.
- Use a knife block, magnetic strip or blade guards for kitchen knives so edges do not touch.
- For long-term storage of swords and outdoor knives, a cloth wrap or a case with a silica gel pack works well.
Caring for a displayed collection? See how to display Viking swords, axes and shields.
Handmade Knives Built to Last
Ponderosa Handmade Cowboy Knife | Green Pine Cone Handle | Damascus Blade with Crossdraw Sheath
From $179price at time of writing
A Damascus blade and pine cone handle that rewards a simple oil-and-wipe routine with years of service.
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Handmade High Carbon Steel Chef Knife Set, 5 Piece – Ash Wood & Resin Handles, Leather Bag
From $300price at time of writing
Five forged high carbon chef knives that take a razor edge and develop a beautiful patina over time.
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Stag Ridge Hunter D2 | D2 Steel Hunting Knife, Stag Horn Handle
From $145price at time of writing
D2 tool steel resists stains better than plain carbon steel, a great choice if you want less upkeep.
View this piece →Frequently Asked Questions
How often should I oil my Damascus knife?
Wipe on a thin coat of oil after each use or wash, and every month or two for knives in storage or on display.
Is patina bad for a carbon steel knife?
No. A grey or blue patina is normal and actually helps protect the steel. Orange, flaky rust is what you need to remove.
Can I store my knife in its leather sheath?
For carrying, yes. For long-term storage, keep the knife out of the sheath, as leather can hold moisture and cause rust.
What angle should I sharpen my knife at?
Japanese kitchen knives are usually around 15 degrees per side. Outdoor, hunting and cowboy knives work well at 18 to 20 degrees.
Can Damascus knives go in the dishwasher?
No. Always hand wash and dry immediately to protect the blade, the pattern and the handle.
Knives Worth Caring For
Handmade Damascus, carbon and rasp steel knives built to last a lifetime with simple care.
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