There is no set duration on how long your knife will stay sharp. A knife that is properly used
and cared for, should remain sharp for several months, and with a little maintenance, around a
year. Metal quality also affects this... cheaper knives won't hold an edge for very long, and
some may go dull in just a few uses. But a lot depends on how you use the knife. For
example, one cut on a ceramic plate will dull the blade (this is why most steak knives are
serrated.)
So, now that your knives are sharp, how do you keep them that way? There are several
things that should be done to insure a long lasting edge.
- Use the knife as a knife - A knife is designed to cut... not pry, scrape, play
screwdriver, hammer, separate frozen food, etc. Use it appropriately. Often you'll grab
a knife and use it for something else, because, since the knife was dull to begin with,
you won't notice much difference. Now that your knife is truly sharp, any of the above
can damage the edge (and the knife).
- For Pocket and Fixed Blade Knives:
- Keep your knife clean - Sounds simple, but not always done. Get in the habit
of wiping your knife off, particularly if you use it to field dress game, cut wet
material, etc. Knives have come in that users thought were dull... just cleaning
tape adhesive off would restore much of the edge.
- Consider using a light coating of oil or other protecterant: - Even a
stainless knife carried in a pocket that receives light use is exposed to sweat, and
can rust. Occasionally wiping it with a rag lightly covered in mineral oil, or a
commercial protection fluid, will protect it. Also pivots need to be cleaned and
lubricated on folding knives. Flushing it with WD-40, then applying a light coat of
lubricant, is one way to keep it working smoothly. Consult the manufacturer for
specific information.
- Carry your knife closed or in a protective device. Don't throw a knife in with
your other hunting, camping or fishing gear. But when you're done, don't store
your knife in a leather sheath. Leather can trap moisture.
- Avoid washing the knife is the dishwasher - Contacting other utensils can
dull and chip the edge. It is best to rinse a knife immediately after use, hand
wash with a soapy sponge, rinse and dry immediately. Particularly in the case of
carbon knives... these can rust within minutes if left wet.
- Use a proper cutting board - Don't cut on ceramic plates, marble counter tops,
glass cutting boards, or other surfaces that are harder than your knife. One cut
can dull the edge.
- Store your knives properly - Knives should be stored in a knife block or other
individual storage device. This prevents the edge from contacting other utensils,
and allows air to circulate around the knife to insure it's dry
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