CARE OF BLADE
Use a cloth moistened to clean your blade rather than to cross under water. Do not put the knife in a dishwasher
- KEEP YOUR KNIFE DRY -
A carbon steel kitchen knife, it can be rusting. Carbon steel kitchen knives should be oiled with food-grade mineral oil immediately after use to help prevent corrosion.
CARE OF HANDLE
Horn: Since Horn is a natural material, it's susceptible to drying or revealing the fiber like a wood handle. To avoid it, oil the handle.
Do not expose to a strong heat. Do not immerse in the water. Use a cloth moistened to clean your blade rather than to cross under water. Do not put the knife in a dishwasher
Wood : Since wood is a natural material, it’s susceptible to rotting, splintering and other issues if not taken care of properly.
Oil the knife frequently
Soak your whetstone in water.
Note there is a coarse grain and a fine grain.
Start with the coarse grain.
Sharpen your knife evenly at an angle of roughly 20°.
Finish sharpening with the fine grain.
Use smooth, constant motion and apply gentle pressure.
Keep testing your knife edge.
A style of folding, non-locking knife is the friction-folder. These use simple friction between the blade and scales to hold the blade in place once opened.