Tools Built to Last, Cared for to Perform
A hand-forged blade is more than just a tool—it's a legacy built for the hardest working hands. Proper maintenance ensures your equipment stays safe, lasts a lifetime, and performs at its peak, whether you're working the deck of a commercial fishing vessel, harvesting game in the woods, or preparing a meal at home. We forge them to be rugged; you maintain them to be ready.
My Personal Care Tips
Clean
Hand wash with warm soap and water right after use. Keep it out of the dishwasher; the heat and chemicals wreck the steel and handle. If you put it in there, you’ve voided the warranty.
Dry
Wipe it bone-dry with a clean rag. Air-drying ruins steel with rust. If you're out in the field, give it a fast wipe and a bit of oil to keep it from pitting. Never put a wet blade away. Period.
Oil
Apply a light seal of food-grade oil to the steel and handle to block corrosion and preserve the wood grain. Keep it conditioned and ready for work.
Store
Keep it in a dry spot. Don't leave it in leather long-term; it pulls moisture and kills steel. Use a magnet or wood block. Keep it out of the drawer. There is no need to hide a piece of functional art; carrying and displaying it openly shows off the craftsmanship and lets others see the quality you as a customer desire.
Blade Safety
- Handle with respect. Always pass a knife handle-first and cut away from your body. On deck or in the field, keep the blade sheathed when you’re moving; a loose knife in rough water is a liability. At home, store steel high and out of reach of children. Never use a tool with a loose handle or a chipped edge. A sharp blade is predictable; a damaged or dull one is a hazard. Keep it maintained or put it away.
Sharpening Tips for Forged Edges
A hand-forged blade is built for life, but only if the edge is maintained correctly. If it starts to grab, it’s time to sharpen. I recommend using high-quality sharpening stones or fixed-angle systems. Avoid pull-through sharpeners or high-heat grinders—improper sharpening can permanently damage the heat treatment and ruin the edge.
I personally use the Jewboer 4 Pieces Diamond Sharpening Stone Set which I get from Amazon. I'll put a link below.
Common Questions
Will my blade rust?
Yes, if you're lazy. Carbon steel reacts to moisture. Keep it clean, wipe it dry immediately, and use food-safe oil.
How often should I sharpen?
When it stops cutting clean. A regular strop or a few passes on a fine stone will keep the edge biting.
What is the dark patina?
That’s a natural shield. It develops with use, protects the steel from deep rust, and shows the work you've put in.
Oil for saltwater use?
Salt eats steel fast. Rinse with fresh water, dry it throughly, and use Camellia oil. It's what I use and it works.
Can I use the dishwasher?
Absolutely not. The heat and chemicals will kill the temper and rot the handle. Hand wash and dry only.
Do you sharpen other brands?
I sharpen Cherry Tree Forge LLC pieces and select working tools. I don't touch cheap or novelty blades. If the steel or condition is bad, I'll say no to protect my time and your safety.