Knife Care

  "High carbon steel knives should be kept clean and dry after use, and a light coating of oil should be applied periodically to prevent rust. Olive, vegetable, canola, or sunflower oil is fine for culinary knives. The knife should be honed before each use and wiped down with a clean dishcloth while cooking or cleaning game. The knife should be washed in warm, soapy water and dried with a soft cloth. The knife should not be used to pry, dig, or chop. The knife should not be put in the dishwasher, left soaking in a sink full of water, or stored in a wet sheath. The knife should be stored correctly and responsibly."