BUCK KNIVES ARE DESIGNED FOR CUTTING

Please don't throw, pound, pry or chop with a Buck knife. It's not safe and if you damage the knife using it that way, it may void the warranty. Strong impact or twisting can also damage your knife or worse, cause an injury. If you have a lockback blade, always check that the locking mechanism is in working order before you use it.

A SHARP KNIFE IS SAFER THAN A DULL ONE

• Buck knives are built to last. Take good care of your Buck and it will serve you well.
• Keep your knife dry; that means the entire knife, not just the blade.
• Keep your knife clean, particularly moving parts and locking device.
• Keep your knife oiled; especially pivot points and the blade.
• Keep your knife sharp; a sharp blade is safer than a dull one.
• Don’t try to repair a damaged knife yourself. Send it to us and we’ll do our best to make it good as new.

KNIFE CARE INSTRUCTIONS

Store your knife in a dry place, out of the sheath. Lightly wipe the blade with clean oil two to three times a year to keep rust from starting. You may need to oil more often if you live near water.

At Buck, we use stainless steel for the blade. We use other components that minimize the weathering effects of liquids and oxidation, because we want your knife to last. Cleaning and caring for your knife will maintain performance and enhance the life your knife.

CLEAN THE ENTIRE KNIFE REGULARLY

That includes the blade, pivot points and locking mechanism. It's best not to immerse the knife in liquid. But if you do, be sure to dry your knife thoroughly. Spray cleaners are a good alternative. Clean and oil your knife regularly to avoid sticky residues, light surface oxidation and the beginnings of rust.

DISCOLORATION IS A SIGN OF OXIDATION

If you find the metal has a blue, grey or black color, it is a sign of oxidation and a precursor of rust.

Stainless steel, which is what Buck uses, does not discolor easily. If you do notice a change in the color of the metal, clean it immediately. It’s a sign of rust waiting to happen.

Discoloration is common to non-stainless steel. But regular cleaning will keep the metal from rusting.

NIP RUST IN THE BUTT

Rust is reddish-brown in color and will eat pits into your blade and contaminate what you cut. Light rust can be cleaned and removed with oil. Heavier rust requires more abrasive action.

We recommend Metal Brite, an excellent polish for removing rust. You can also use some solvents or a plastic cleaning pad. 

Article used with permission from www.buckknives.com