Care Tips and Instructions

Caring for Knives
  • Keeping your carbon steel knife clean is essential. After using a knife always wipe it clean of dirt and other substances which may hold moisture. After that, apply a thin film of oil to the blade and the tang.
  • For kitchen knives I recommend coconut oil. Coconut oil has natural anti-bacterial properties which will help sanitize the knife in storage until you're ready to start cooking again. All other knives can be oiled with a 3 in 1 oil, or mineral oil. It's imperative to keep oil on high carbon steel blades if they are going to be stored for long periods of time. Eventually a patina will form on the steel. This is totally natural and gives the knife a hand made look.
  • After long use the wood on a knife handle will need to be cared for. Danish oil,  boiled linseed oil, and even beeswax are great to keep the wood protected. Simply apply it to a rag and give the wood a few coats.
  • Metal bolsters should be cared for just like jewelry.
  • Leather conditioner can be applied to leather sheaths to keep them supple. Treat them like you would your favorite pair of leather shoes. 
  • Keeping a knife sharp is safe! I recommend investing in a good quality leather strop. Stropping frequently will touch up the blade and prolong the life of the edge. If the blade gets too dull it will need to be re-sharpened on a high quality whet stone or sharpening puck found here - Match the angle of the bevel that is already on the blade for best results. This is usually around 20 degrees. Very carefully take a test stroke on the stone to test where the angle is. Once you find the angle proceed with sharpening. Do not use a low grit or medium grit aggressive stone unless the edge is badly damaged. 
  • When washing kitchen knives it's important to wash them with care. Do not use a dishwasher or any cleaning chemicals harsh to the wood. Hand wash with soap and warm water. Dry soon after washing with a quick oiling and it's good to go! 

Caring for Axes

  • Keep oil on the carbon steel axe head when not in use, and wipe the head clean of anything which can hold moisture. Use any protective oil such as 3 in 1 oil. The axe handles should be oiled every now and then with boiled linseed oil found at your local hardware store. If the axe changes climates abruptly a fresh coat of oil to the end grains is highly recommended.
  • Axes should be resharpened or touched up after every outing, and it's easy to do this with a sharpening puck found here -
  • Make circular motions with a flat stone on the cutting edge and try to match the angle the axe came with.