Luu-uniikki knife

Carbon steel blade Carbon steel blade is very sharp and easy to keep sharp. On the other hand, it needs some care. Without any attention it will have corrosion damages easily. If the knife is left into a sheath wet, it will get black spots in a day or two, in few days even rust. It will stay in good condition if it is cleaned, dried and oiled after every use so it does not require any skills or tools, just some care. Our knives are always delivered with oil on the blade, in factory we use CRC Sisu maintenance oil but also other corrosion protection oils work. Oils must be removed before any use with food. You can also use normal cooking oils, those will get sticky with the time so it would be good to clean and renew oil in every few weeks. Do not apply any oil to handle or sheath. Carbon steel is easy to sharpen with natural stone, which we have for sale. The more often you sharpen, the easier it is. See also video of sharpening: Sharpening the kitchen and fillet knives with the steel https://www.youtube.com/watch?v=IgLRK7QOfHA Sharpening the knife with the whetstone 
https://www.youtube.com/watch?v=j6yrJSNdhJs Curly birch handle, oiled The handle is oiled with cooked linseed oil, which is available in hardware stores. It would be good to apply oil yearly to the handle.