Knife care
How to clean and store a knife
Keep blades, handles and folding mechanisms clean and dry with a simple hand-cleaning and storage routine.
A simple cleaning routine
Use a mild cleaning method suited to the knife's materials and follow the maker's care instructions. Hand-clean carefully rather than placing the knife in a dishwasher. Avoid soaking wood or other moisture-sensitive handles.
Remove residue, rinse only as appropriate for the construction, and dry promptly. Take care around the cutting edge. A folding knife's pivot and locking surfaces also need to remain free of debris.
Protect the whole knife
Carbon steel typically needs closer attention to moisture than stainless steel. Both benefit from cleaning and drying. Use a suitable protective oil or wax according to its label and the maker's advice, keeping the intended use in mind.
Handle materials vary. Avoid assuming a cleaner that works on steel is safe for bone, horn, wood, dyed materials, resin or decorative finishes. Try a gentle approach and ask about the particular item if unsure.
Put it away dry
- Choose a dry storage location away from children's access.
- Do not trap moisture in a sheath or case.
- Check stored knives periodically for corrosion, looseness or other changes.
- Set a damaged knife aside for assessment instead of continuing to use it.
Further reading
General references explain materials and care. They do not certify the steel, manufacturing origin or warranty of an individual CCC listing.
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