Knife care

Roselli blades are carbon steel. That means they take a keen edge and are easy to sharpen, but they need a little care to stay that way.

• Keep it dry. Wipe the blade clean and dry after use, especially after cutting food or working in the wet.
• Oil it now and then. A thin coat of oil keeps rust off during storage.
• Expect a patina. Carbon steel darkens with use. That gray patina is normal, and it actually helps protect the blade.
• Don't store it in the sheath wet. Leather holds moisture. Let the knife and sheath dry separately.
• Hand wash only. Never put it in the dishwasher.
• Care for the handle. Wood handles like an occasional rub of oil or wax.

Sharpening

Roselli knives have a Scandinavian grind: one wide bevel on each side that runs right to the edge. That makes them easy to sharpen by hand. Lay the bevel flat on the stone and keep it flat as you work.

• Watch Roselli's how-to. Roselli made a short video showing how to sharpen your knife in the field: How to sharpen your knife.
• Use the right stone. A fine natural whetstone works well for touch-ups. For the harder UHC steel, a diamond plate cuts faster.
• Free sharpening from Roselli. If a blade ever needs more than a touch-up, Roselli will sharpen, repair and polish it for free at their shop in Finland. You pay shipping both ways. Details are on Roselli's sharpening service page.

Not sure where to start? Send us a note and we'll help.