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A knife is your working tool that should always be ready. Care, proper sharpening, cleaning, and normal storage conditions are essential for all knives, regardless of their purpose and the materials they are made of.
OSS KNIVES recommends following these simple yet effective rules:
There's no such thing as a universal knife. Whenever possible, avoid using your knives for tasks they are not adapted for.
Never carry (store) a naked knife alongside other tools to prevent damage to the cutting edge.
Clean with cold water and wipe dry – the foundation of sharpness. I won't mention the impermissible remnants of yesterday's food. Any steel always corrodes under the influence of food acids and strong alkalis from cleaning agents and water.
Ensure your knives are sharp (dull knives are not only futile but also dangerous).
Inexpert sharpening can ruin the cutting edge (see "Sharpening Knives Properly").
Try not to drop the knife on a stone, marble, or tile floor.
Chips on the cutting edge form when in contact with an inappropriately selected cutting surface. The ideal choice is a surface made of natural materials.
Many knife owners store them in sheaths. This is not correct. Moisture accumulates in sheaths, especially leather ones. Sheaths are one of the reasons for corrosion on the blades. Knives should be stored separately from sheaths or covers, wrapped in oiled fabric. This way, you protect your cutting tools from moisture and oxidation when exposed to air.
Occasionally, the knife should be oiled and polished with special preventive substances (e.g., linseed oil, wax). For blades made of Damascus steel, this rule is mandatory.
Remember that proper knife care is crucial for ensuring their longevity, safety, and performance.
