Caring for Your Knife

A Sheffield knife, properly cared for, will last a lifetime and can be passed down through generations. These guidelines will help you keep your knife in the best possible condition. All Sheffield Knives products are hand-manufactured using traditional methods and high-quality materials. With the right care and maintenance, your knife will remain sharp, clean and in excellent working order for many years. This guide covers cleaning, storage, sharpening and the specific care requirements for each type of knife we make.

General Care – All Knives

Cleaning

The most important rule of knife care is simple: clean your knife after every use and dry it thoroughly before storing it. Moisture is the enemy of a good blade.

1. Rinse the blade under warm water immediately after use
2. Wash with a mild washing-up liquid using a soft cloth or sponge – wipe from the spine down towards the edge, not along it
3. Rinse thoroughly to remove all soap residue
4. Dry immediately and completely with a clean, dry cloth – pay particular attention to the area where the blade meets the handle
5. Apply a small amount of food-safe mineral oil or blade oil to the blade before storing if the knife will not be used for some time

Preventing Rust and Corrosion

Most Sheffield Knives are made from high carbon steel, which holds an excellent edge but is more susceptible to rust than stainless steel. This is a characteristic of quality hand-forged blades, not a defect. To prevent rust:

• Always dry the blade completely after washing or exposure to moisture
• Apply a thin coat of food-safe mineral oil, camellia oil or a proprietary blade oil after cleaning
• After use in saltwater or wet conditions, clean and oil the blade as soon as possible
• Store in a dry location – avoid damp environments such as garden sheds or outbuildings
• If storing long-term, wrap the blade lightly in a clean cloth lightly treated with oil

Removing Surface Rust

If light surface rust does appear, do not be alarmed – it can usually be removed easily without damage to the blade:

1. Apply a small amount of oil to the affected area
2. Rub gently with very fine steel wool (0000 grade) or a rust eraser, working along the grain of the steel
3. Wipe clean with a dry cloth
4. Apply a fresh coat of oil

For more stubborn rust, a paste of baking soda and water applied with a soft cloth can be effective. Do not use harsh chemical rust removers as these can damage the blade finish.

Storage

How you store your knife is just as important as how you clean it. Poor storage is one of the most common causes of premature blade damage and deterioration.

• Store knives in a dry environment away from moisture and humidity
• Do not store knives loose in a drawer where blades can knock against other items – this damages the edge
• If storing in a sheath or case, make sure it is completely dry before inserting the knife
• Leather sheaths should be conditioned with leather food or beeswax periodically to prevent them from drying and cracking
• For long-term storage, lightly oil the blade and wrap in a clean dry cloth or waxed paper

Sharpening

A sharp knife is a safe knife – a blunt blade requires more pressure to cut and is more likely to slip. All Sheffield Knives leave our workshop with a working edge, but regular maintenance will keep your blade performing at its best.

Choosing the Right Sharpening Tool

Tool	Best For	Skill Level
Honing steel / sharpening steel	Maintaining the edge between sharpens – realigns the edge without removing metal	Beginner
Whetstone (sharpening stone)	Restoring a dull or damaged edge – the most effective method for high carbon steel	Intermediate
Diamond sharpener	Fast metal removal for very dull blades or reprofiling an edge	Intermediate
Ceramic rod	Fine honing and finishing the edge	Beginner to intermediate
Pull-through sharpener	Quick touch-ups on kitchen knives – not recommended for fine blades	Beginner
Strop (leather)	Finishing and polishing the edge to razor sharpness	Intermediate to advanced

Sharpening with a Whetstone

A whetstone gives the best results for high carbon steel blades. Use a coarse grit (200–400) to repair a damaged or very dull edge, and a fine grit (1000–3000) for regular sharpening. Finish on a fine or extra-fine stone (3000–8000) for a polished edge.

1. Soak a water stone for 5–10 minutes before use, or apply honing oil to an oil stone
2. Hold the blade at a consistent angle of 15–20 degrees to the stone – this is the typical bevel angle for Sheffield hunting and utility knives
3. Draw the blade across the stone in a smooth arc, from heel to tip, as if trying to slice a thin layer from the stone surface
4. Apply light, consistent pressure – let the stone do the work
5. Sharpen one side until you can feel a slight burr along the opposite edge, then switch sides
6. Alternate sides with lighter strokes to remove the burr
7. Finish on a fine stone or leather strop
8. Clean and dry the blade after sharpening

Sharpening Angle Guide

Knife Type	Recommended Angle	Notes
Hunting and outdoor knives	15–20°	Balance between sharpness and durability
Kitchen knives	15–20°	Finer angle for slicing performance
Butchers and caterers knives	20–25°	Slightly more robust edge for heavy use
Folding / pocket knives	20°	Practical working edge
Scottish dirks and sgian dubh	Match the existing bevel	Preserve the original profile
Military knives	20–25°	Robust edge for utility use

Knife-Specific Care

Hunting & Outdoor Knives

Hunting knives are working tools that are often exposed to blood, moisture, dirt and extreme conditions. Clean your knife as soon as possible after use in the field.

• Rinse blood and tissue from the blade with cold water immediately after use – hot water can cause blood to coagulate and stick to the blade
• Wash thoroughly with warm soapy water and dry completely
• Apply a coat of oil before returning the knife to its sheath
• Check and condition the leather sheath regularly – a dry sheath can crack and fail to protect the blade adequately
• Inspect the blade for chips or damage after heavy use and sharpen or have it professionally reground if needed

Kitchen Knives

Kitchen knives require frequent cleaning and regular honing to maintain their performance. The kitchen environment – with its acids, moisture and constant use – demands consistent care.

• Never put kitchen knives in a dishwasher – the heat, moisture and harsh detergents will damage both the blade and the handle
• Wash by hand immediately after use and dry straight away
• Use a honing steel before each use to realign the edge – this takes only a few seconds and significantly extends the time between full sharpens
• Use an appropriate chopping board – wood or plastic. Never cut on glass, ceramic, stone or metal surfaces as these will quickly damage the edge
• Store on a magnetic knife rack or in a knife block – do not store loose in a drawer
• Avoid cutting acidic foods such as citrus or tomatoes and leaving the residue on the blade – rinse promptly

Folding & Pocket Knives

Folding knives accumulate dirt, grit and moisture in their joints and mechanisms over time. Regular cleaning of the pivot and mechanism is as important as caring for the blade.

• Open the blade and clean the joint area with a cotton bud or toothpick to remove accumulated grit and debris
• Apply a small drop of light machine oil or specialist knife oil to the pivot joint – work it in by opening and closing the blade several times
• Wipe off excess oil – too much oil attracts dirt
• Clean and oil the blade as described in the general care section
• Check the blade lock or spring mechanism periodically – if it feels stiff or loose, bring it to us for inspection rather than attempting to adjust it yourself
• Carry your folding knife in a pouch or slip rather than loose in a pocket with keys and coins, which will scratch the handle and blade

Scottish Knives – Dirks & Sgian Dubh

Scottish ceremonial and dress knives require particular care to preserve both their functional blades and their decorative elements, which often include carved handles, metal mounts and sometimes gemstones.

• Clean the blade as described in the general care section, taking care not to wet decorative handle materials such as staghorn, wood or leather wrapping
• Polish metal mounts – typically nickel or silver – with a soft cloth and appropriate metal polish. Avoid getting polish on the blade or handle materials
• Staghorn and bone handles can be lightly treated with a small amount of linseed oil or beeswax to prevent drying and cracking
• Wood handles benefit from occasional treatment with danish oil or linseed oil
• Store in the scabbard in a dry location – a damp scabbard will cause the blade to rust quickly
• If the scabbard is leather, condition it regularly with leather food or beeswax
• For display pieces, a light coat of renaissance wax on the blade provides excellent long-term protection

Military Knives

Military pattern knives are built to be robust working tools and are relatively forgiving, but they still benefit from regular maintenance.

• Clean after every use, particularly after exposure to saltwater, mud or other corrosive environments
• Pay particular attention to any guard, pommel or handle fittings – moisture trapped in joints can cause corrosion
• Apply a light coat of oil to the blade after cleaning
• Check the handle for any looseness – if the handle feels loose on the tang, bring it to us for repair
• Webbing sheaths should be dried out thoroughly after exposure to wet conditions
• Leather sheaths should be conditioned periodically as described above

Handle Care

Different handle materials require different care. Here is a quick reference guide:

Handle Material	Care Method	Avoid
Staghorn / antler	Wipe clean with damp cloth, dry immediately. Treat occasionally with linseed oil or beeswax	Soaking in water, dishwasher, prolonged direct sunlight
Wood	Wipe clean and dry immediately. Treat periodically with danish oil, linseed oil or tung oil	Soaking, dishwasher, extreme heat or damp
Bone	Wipe clean with damp cloth, dry thoroughly. Occasional light oiling	Soaking, dishwasher, harsh chemicals
Leather	Wipe clean, dry thoroughly. Condition with leather food or beeswax	Soaking, dishwasher, strong solvents
Synthetic / resin	Wash with warm soapy water and dry	Dishwasher, abrasive cleaners
Metal (aluminium, brass, nickel)	Wipe clean and dry. Polish with appropriate metal polish if desired	Harsh abrasives, steel wool on polished finishes

Professional Sharpening and Repair

If your knife has sustained damage – a chipped or broken blade tip, a loose handle, a damaged spring – or if you are not confident sharpening it yourself, we are happy to help. Sheffield Knives has been making and repairing knives for six generations and we offer a professional sharpening and repair service. Please contact us to discuss your requirements before sending any knife to us for repair.

All Sheffield Knives products are guaranteed against defects in materials and workmanship. Following the care guidelines on this page will help ensure your knife remains in excellent condition for years to come and will not affect your guarantee. If you believe your knife has a manufacturing defect, please refer to our Delivery & Returns page.