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Oso Grande's Guide to Knife Care and Maintenance

Knife Care & Maintenance

These knife care instructions and tips will help you keep your knife in optimal working condition.

KNIVES ARE DESIGNED FOR CUTTING

Don't throw, pound, pry or chop with a knife. It's not safe and if you damage the knife using it that way, it may void the warranty. Strong impact or twisting can also damage your knife or worse, cause an injury. If you have a locking blade, always check that the locking mechanism is in working order before you use it.

A SHARP KNIFE IS SAFER THAN A DULL ONE

  • Take good care of your knife and it will serve you well.

  • Keep your knife dry; that means the entire knife, not just the blade.

  • Keep your knife clean, particularly moving parts and locking device.

  • Keep your knife oiled; especially pivot points and the blade.

  • Keep your knife sharp; a sharp blade is safer than a dull one.

  • Don't try to repair a damaged knife yourself. Contact the knife manufacturer. 

KNIFE CARE INSTRUCTIONS

Store your knife in a dry place, out of the sheath. Lightly wipe the blade with clean oil two to three times a year to keep rust from starting. You may need to oil more often if you live near water.  Cleaning and caring for your knife will maintain performance and enhance the life your knife.

CLEAN THE ENTIRE KNIFE REGULARLY

That includes the blade, pivot points and locking mechanism. It's best not to immerse the knife in liquid. But if you do, be sure to dry your knife thoroughly. Spray cleaners are a good alternative. Clean and oil your knife regularly to avoid sticky residues, light surface oxidation and the beginnings of rust.

DISCOLORATION IS A SIGN OF OXIDATION

If you find the metal has a blue, grey or black color, it is a sign of oxidation and a precursor of rust.  Stainless steel does not discolor easily. If you do notice a change in the color of the metal, clean it immediately. It's a sign of rust waiting to happen.  Discoloration is common to non-stainless steel. But regular cleaning will keep the metal from rusting.

halt rust

Rust is reddish-brown in color and will eat pits into your blade and contaminate what you cut. Light rust can be cleaned and removed with oil. Heavier rust requires more abrasive action.  We recommend Metal Brite, an excellent polish for removing rust. You can also use some solvents or a plastic cleaning pad. 

 

THANKS Not just for the great prices but for your patience with me dealing with my "card" issues.... P.S. + the knives were great (of course) THANKS again.
--Bernard K. - North Berwick, ME