Page 148 - Morakniv Catalogue

Morakniv ®

Give you and your knife the best possible conditions

Our knives have been made to last. They should be used over and over again, and for a long time. This way,
buying a knife is both economically and environmentally sustainable. But even though our carefully planned
production processes lay a strong foundation for the durability of the knife, all knives need a certain amount of
maintenance and care.

Take good care of your knife and it will keep even longer. Different knives have differing sensitivities to the
impacts from their surroundings and the situations you use them in. The main thing to consider is whether the
blade is made of stainless or carbon steel. Read our tips below, and you’ll see that the same knife will remain
with you in the kitchen, on your fishing trip, or in your tool-box for a long time to come.

Stainless and simple to take care of
Stainless steel is easy to maintain as it has been treated to withstand rust and corrosion. However, if the knife
gets dirty it’s always good to make it a habit to rinse the blade under running warm water after usage, preferably
with a gentle liquid soap. Wipe the knife dry. Remember that even though the blade is stainless, salt marks or
such may still appear on the blade that can be hard to remove over time.

Take care of your carbon steel
Unlike stainless steel, all non-stainless steel blades, such as carbon steel blades, will oxidize or be affected by
moisture and corrosive environments. So make it a habit to wipe the knife, and preferably oil the blade after
usage. For this you can use various liquid oils, such as WD40 and CRC 5-56. All products intended for cleaning
weapons are also functional. If you intend to use your knife when cooking we recommend you use paraffin oil,
since it's not dangerous to consume.

Be careful when cleaning and wiping the blade so that you don’t injure yourself. Some knife users make their
own patina to make their blade less sensitive. They stick the blade of the knife in a piece of fruit for a few hours
or treat the blade with warm vinegar. There are many good tips and more advice in different online knife groups
such as YouTube. Keep in mind that patination is always done at your own risk or initiative.

Washing the knives?
Knives should not be machine-washed. In particular, carbon and laminated steel knives should never be
washed in a dishwasher as the aggressive detergent really damages the blade. Stainless steel knives shouldn’t
be machine washed either. Again, the machine detergent is the culprit that has negative affects on the blade.
Also, sharp knives tend to damage the inside of the dishwasher, and let’s not forget the risk of personal injury
when putting sharp knives in and out of the machine.

Spots and potential corrosion?
If you find that your knife has got spots on the blade and that you’re starting to see some corrosion, you’ve
probably got a knife with a carbon steel blade. As mentioned, this makes it sensitive to moisture and water. Be
sure to take special care of it: cleaning, drying and oiling your blade after use usually does the trick. Another
option is to get a stainless steel blade that doesn’t need as much maintenance. Our stainless steel knives are
not only more “easy care”, they also keep an edge longer as the stainless steel is more wear resistant. Note that
cooking in general, salt water, fruit juices, vinegar etc usually make a carbon steel blade start to corrode within
seconds.
If your knife has rusted, you can try to polish the blade with a sanding block or cork, such as Schleiffix Klingspor
or similar, with a fineness grit of 240 or more. However, it's practically impossible to recover the blade's original
surface.

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