Tips for Proper Knife Maintenance?

[JustLoveThemKershaws]

I've heard of many different methods of proper knife care, as well as many different product names being thrown around. At the moment, all I have at my disposal is a can of Rem-Oil. Any recommendations on more products to acquire, methods of cleaning out all the dust and gunk, preventing rust, etc? I'm fairly new to the knife world, so bear with me, please.

At the moment, all I do is soak the end of q-tip with a bit of Rem-Oil and swab in between the liners while the blade is open, along with spraying a bit in the pivot area. I'm just hoping that won't mess up the knife.

Also, should I do anything special to my slightly more expensive knives? At the moment, my tastes don't exceed about $100. My most expensive knives are the CRKT Hissatsu and the Kershaw Blur (14C28N steel, black blade and handle.) I'll probably graduate to the Zero Tolerance knives and so on within the next month or two.

 

[OHALLUM]

Sounds like you have it pretty much covered. Unless you are using your knives for food preparation, just keep up with what you are doing. You might get a can of compressed air or use your air compressor if you have one. Just to blow out any moisture, debris, etc. Main thing is to keep any moisture out of them as best you can. Most modern knives really only need an occasional cleaning and a small drop of oil on the pivot point. If they get really dirty, blood, guts, etc. then wash them in hot soapy water, rinse in HOT water and dry out as best you can, and then re oil.

Store them inside in a good dry area that has good ventilation, and check on them periodically and enjoy your knives. They are designed for using, not pampering.

Blessings,

Omar