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| Caring for Your Knife | | | In order to keep your KA-BAR knives in the best condition possible,
there are a few recommended tips for care and sharpening. | | | | Caring | - Wipe blades after use with a dry, soft cloth.
- If knives are exposed to salt water, wash with mild dish detergent,
rinse with tap water, then wipe with a dry, soft cloth.
| | | | Storing | - Treat blades with a light coating of oil before storing. Neets foot,
honing, or boot oil is recommended. - Store knives in a dry area.
| | | | Sharpening | - Keep knives sharp by touching up edges as needed.
- Most KA-BAR knives can be sharpened using an Arkansas stone
or commonly available sharpening system. - Most knives can easily be touched up using a coarse or hard stone.
- When bringing back a very dull edge a coarse or hard stone should
be used first, followed by a finer, softer stone. - Knives made with D2 steel require diamond or ceramic sharpeners.
- Knives should at no time be sharpened on a belt sander or bench
grinder. These machines ruin a factory-sharpened edge.
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