In order to keep your KA-BAR knives in the best condition possible,
there are a few recommended tips for care and sharpening.
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.
Treat blades with a light coating of oil before storing.
Neets foot, honing, or boot oil is recommended.
Store knives in a dry area.
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.
Courtesy of Ka-Bar Knives, Inc.