Maintenance:
- Knives are designed to retain their sharpness as a lifelong outdoors companion
- But it is still important to take care of your knife and its sheath
The Handle:
- Dry the handle with a soft cloth if wet and wax occasionally
The Sheath:
- Dry the sheath carefully in room temperature if it becomes wet
The Blade:
- Wipe the blade with a soft cloth if wet and treat with grease occasionally
Sharpening:
- Use a diamond tool or a wet stone for sharpening
- Place the knife bevel flat to the sharpening tool and work the entire blade
- Work one side until you can feel a slight burr on the opposite side
- Switch side and repeat the procedure until you feel the burr on the first side
- You have now established an edge
- Remove the burr by stroking the blade gently over the sharpening surface on both sides, as if cutting very thin slices
- Keep the bevel flat towards the sharpener and move from side to side until the burr is gone
- If the blade is very dull or damaged, use a fine-grained grindstone and plenty of water and sharpen until you have a raw edge
- Use much cooling liquid and never sharpen on a dry stone
- A hot-ground edge loses its heat treatment and ruins the blade
Please Note:
- The Knives Handle Is Handmade and Therefore the Handle May Differ From Stock Received
- Knives are designed to retain their sharpness as a lifelong outdoors companion
- But it is still important to take care of your knife and its sheath
The Handle:
- Dry the handle with a soft cloth if wet and wax occasionally
The Sheath:
- Dry the sheath carefully in room temperature if it becomes wet
The Blade:
- Wipe the blade with a soft cloth if wet and treat with grease occasionally
Sharpening:
- Use a diamond tool or a wet stone for sharpening
- Place the knife bevel flat to the sharpening tool and work the entire blade
- Work one side until you can feel a slight burr on the opposite side
- Switch side and repeat the procedure until you feel the burr on the first side
- You have now established an edge
- Remove the burr by stroking the blade gently over the sharpening surface on both sides, as if cutting very thin slices
- Keep the bevel flat towards the sharpener and move from side to side until the burr is gone
- If the blade is very dull or damaged, use a fine-grained grindstone and plenty of water and sharpen until you have a raw edge
- Use much cooling liquid and never sharpen on a dry stone
- A hot-ground edge loses its heat treatment and ruins the blade
Please Note:
- The Knives Handle Is Handmade and Therefore the Handle May Differ From Stock Received