Knife care

Blade

Always dry the blade after use and do not store the knife wet in the sheath. When the knife is not in use, it is recommended to store it outside the sheath.
To prevent rust, wipe the blade lightly with oil at regular intervals – preferably after each use. Suitable oils include gun oil, WD-40 or cooking oil (not olive oil).
You can maintain the sharpness of the blade by stropping it with a leather strop whenever the blade starts to dull a little. When stropping is no longer enough, sharpen the knife with a whetstone for example. Regular light sharpening extends the life of the blade and maintains excellent cutting performance.
The sharpening angle on my puukkos is a bit under 20 degrees per side. The front bolster can be covered with tape during sharpening to protect it from scratches.
After sharpening the micro bevel several times, it is recommended to grind the main bevel until the micro bevel has reduced to its original size. This will keep the knife's cutting and whittling properties as good as new.
Stainless steel blades require no maintenance other than sharpening.

Wooden, non-stabilized handles in particular need regular care. It is a good practice to oil them and preferably also wax them a few times a year – or whenever the handle has been exposed to moisture or an exceptionally dry climate.
Many wood oils and waxes work.
The oil/wax is applied to the handle with a rag, allowed to absorb for a moment and the excess is wiped off.
This reduces the chance of the wood cracking and keeps the handle beautiful and stable.

Store the sheath in a dry and ventilated place. If it gets wet, let it dry slowly at room temperature.
Treat the leather with a high-quality leather grease a few times a year to keep the leather flexible and protective.
Spread the leather grease evenly with a cloth and let it soak in overnight. The next day, you can polish the sheath with a clean cloth.