How to Treat a Knife Blade

Treating a knife blade can be accomplished by repeatedly cleaning, oiling and sharpening it. Follow those steps before and after each use. Practicing these techniques will not only help keep blades sharp and last a long time, but in the long run can save you time and money. When handling knives, remember that knife maintenance is inherently dangerous. Make sure to handle the blade slowly, cautiously and carefully.

Things You'll Need

  • Cloth
  • General-purpose oil
  • Knife
  • Salt and vinegar mixture
  • Whetstone
  • Wine cork
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Instructions

  1. Cleaning

    • 1

      Clean your knife regularly to avoid rusting. Create or purchase a small mixture of salt and vinegar. Gently apply the mixture to the end of a wine cork.

    • 2

      Remove fingerprints by gently rubbing the mixture on the blade with the wine cork. Press lightly to avoid marking the blade.

    • 3

      Prevent body oils and acids from rusting the blade by removing fingerprints. Rinse the blade, ensuring the mixture is removed, and dry it with a cloth.

    Oiling

    • 4

      Apply a small amount of general-purpose oil to the blade. Applying too much oil will result in dirt and oil sticking to it. Applying too little won't allow you to properly clean the blade.

    • 5

      Lay the knife on a flat surface. Cover the handle of your knife with a cloth to prevent the knife from slipping.

    • 6

      Scrub the blade of the knife with a cloth, attempting to "moisturize" the oil into the blade. Oil any pivot points. Rinse with water and dry.

    Sharpening

    • 7

      Sharpen a knife before each use. Place your whetstone on a flat surface with its coarse ceramic composition turned upward. Keep a cloth or wet paper towel under the stone to prevent it from moving.

    • 8

      Grasp the knife by its handle with one hand and use the other hand to hold the edge against the stone. Angle the blade at 22½ degrees and stabilize the blade.

    • 9

      Slide the blade forward and across the whetstone with moderate pressure, ensuring you slide the blade from the tip to bottom. Continue this motion 10 times and then flip the blade and use the same process to sharpen it. Rinse the blade and remove any metal debris that might have gathered.