Hi dwain -
I did not want to answer before Stomper posted.
I use boiled linseed oil, and I save old food containers that Chinese food comes in around here - they are 6x4 plastic pans that work good for this use.
I soak some oil into a paper towel, then slather it on the handles of my JK knives, then let them sit overnight on the counter.
In the morning, I wipe them off and then use the wiping cloth to wipe the blade, then back in the sheath.
As far as sharpening goes, I don't use the sharpmaker, but I think that setup will set you to whatever the sharpmaker angle is.
I use a DMT dia-fold fine and extra fine, and I just lay the blade on the sharpener, and lift and drop the blade spine until I feel where the bevel is - then I take two to four swipes.
I then swap hands and repeat on the other side.
Once I raise a burr with the fine, I go to the extra fine and repeat.
It only takes a few passes on each side to get a JK back to shaving in my experience.
Congrats on an excellent set of knives - I will be right behind you on these as I was privileged to be the first to get to
review JK's Kitchen Set.
best regards -
mqqn
