When you’ve just finished a harvest, your knife is covered in blood, fat, and tissue. It’s a messy mix that can quickly lead to corrosion if left unchecked. At Fiddleback Forge, we make knives that are ready for the field, but the real battle starts after the hunt. Cleaning, drying, and oiling your knife properly keeps it performing like the handmade hunting knife it was designed to be. And it makes sure the steel stays sharp for years of use.
Right after a harvest, rinse your knife in cold water. Cold water stops proteins from cooking onto the blade and keeps the edge from dulling. Avoid soaking it for too long or letting it sit in a sink full of water because even stainless steel can rust if left wet. A quick, careful rinse removes most of the contamination before you start more thorough cleaning.
Use mild soap and a soft sponge or cloth to clean the blade and handle. Steel wool or harsh scrubbing pads can damage the surface. Make sure to get into any grooves, around the handle, and the base of the blade. The goal is to remove remaining tissue and oils without scratching the steel.
After washing, dry the knife immediately. Paper towels or a soft rag work fine. You want to remove every drop of water from the blade and handle. Water left on the steel invites rust, even on high-quality American-made knives. Make sure to check the spine and handle junctions for hidden moisture.
A light coat of mineral oil or food-safe knife oil protects the steel from moisture and corrosion. Spread it evenly over the blade, including the spine and around the handle. You don’t need much. Just enough to create a thin barrier that keeps your knife looking sharp and ready for your next outing.
Once clean and oiled, store your knife in a dry location. Leather sheaths are great for short-term carry but not ideal for long-term storage because leather can trap moisture. Keep knives in a sheath-lined box or a blade-safe storage solution. Regular maintenance every few weeks keeps your edge sharp and your steel healthy, ensuring your knife is always ready for action.
At Fiddleback Forge, we make knives built to last, but how you care for them matters just as much. Follow this hunter’s protocol, and your knives will stay in prime condition whether you’re in the field or at camp. Keep your American-made knives sharp, and enjoy every harvest with a tool that’s ready when you are.
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Hunting is much more than pressing the trigger; it is an entire process you should enjoy year round. From preseason scouting to year round consumption of harvested wild-game meat, hunting can become more of your lifestyle than hobby. Some people think hunting is just as simple as pressing the trigger but to the true hunter, the experience extends long after you leave the field. You hear a lot of people say “I want to know where my food comes from” but so many of the same are quick to hand off their kill to a butcher. No disrespect to the great butchers out there but there are some hacks (no pun intended) in your industry with less respect for the game brought in to be processed. The only way to follow your game from field to table is to take it from field to table by yourself. In this month’s blog, I want to share some of the tips and tricks I’ve learned for butchering wild game. I believe in processing my own animals and staying hands on as much as possible through the process.
