Caring for your Boar’s Bristle Mushroom Knife Like all good tools, this knife needs to be maintained in a thoughtful and considerate manner. Doing so will allow your knife to serve you for a years to come. There are many stories of Opinels that have been handed down from generation to generation. The first thing to remember about caring for your knife is to keep it dry and clean. Do not let the knife soak in water or become wet for an extended period of time. Always wipe excess moisture and dirt from the knife after every use. And where you’re taking this knife it’s sure to get dirty. Keep the folding blade hinge and the locking ring greased to allow for the easy opening and closing of the knife. In climates of high humidity the opening of the knife may become more difficult. If you find that your mushroom knife is difficult to open, a light tap on a hard surface (bristles up) should provide the necessary persuasion. The blade of this knife is made from Sandvik 12C27, a type of steel highly regarded for use in outdoor knives. While this type of steel does classifiy as a stainless steel, the manufacturer adds a small amount of carbon (.40%), making it just a bit more prone to rust than your average stainless steel kitchen knife. Apply a little knife polish, and coat the blade lightly with oil from time to time. Before you know it, you’ll be passing this knife on to your next generation. Purchase this knife
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Caring for your Boar’s Bristle Mushroom Knife

Like all good tools, this knife needs to be maintained in a thoughtful and considerate manner. Doing so will allow your knife to serve you for a years to come. There are many stories of Opinels that have been handed down from generation to generation.

The first thing to remember about caring for your knife is to keep it dry and clean. Do not let the knife soak in water or become wet for an extended period of time. Always wipe excess moisture and dirt from the knife after every use. And where you’re taking this knife it’s sure to get dirty.

Keep the folding blade hinge and the locking ring greased to allow for the easy opening and closing of the knife. In climates of high humidity the opening of the knife may become more difficult. If you find that your mushroom knife is difficult to open, a light tap on a hard surface (bristles up) should provide the necessary persuasion.

The blade of this knife is made from Sandvik 12C27, a type of steel highly regarded for use in outdoor knives. While this type of steel does classifiy as a stainless steel, the manufacturer adds a small amount of carbon (.40%), making it just a bit more prone to rust than your average stainless steel kitchen knife. Apply a little knife polish, and coat the blade lightly with oil from time to time. Before you know it, you’ll be passing this knife on to your next generation.

Purchase this knife

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