Blade Care

Ronfeldt Knives currently makes knives using high-carbon steels. Generally speaking, high carbon steels are tougher than most stainless steels, easier to sharpen, and can get extremely sharp. The downside to high carbon steels is that they can dull faster than the many stainless steels out there, and they are susceptible to rust if they are not cared for properly.

52100 is the primary steel used at Ronfeldt Knives. It is a high-carbon chromium alloy steel. It is known for its exceptional hardness, wear resistance, and fatigue strength. It is commonly used to manufacture roller bearings. It has been used as a knife steel for decades. Of the high-carbon steels available for knife-making, it is one of the toughest, provides excellent wear resistance, and holds an edge better than most of the carbon steels out there.

Now you know a bit more about the knife steel we use, there are two main points I need to talk about:

1) Rust prevention

2) Sharpening

RUST PREVENTION

Ronfeldt Knives come in two different finishes: 1) parkerized and 2) acid etched and stone-washed. Parkerization helps prevent rust on the treated surfaces. Acid etching and stone-washing is for looks.

The parkerizing treatment is highly effective for preventing rust on the treated surfaces; however, the bare steel on the blade edge is susceptible to rust if left wet. 

The entirety of the acid etched blades are susceptible to rust. 

To prevent rust on your knife, follow these guidelines:

1) Keep the blades dry. When you get them wet, wipe it dry as soon as possible. This is usually enough from keeping it from rusting. Please don't put your knife in the dishwasher. I can't help you if you do that.

2) Oil the blade steel every so often. It doesn't have to be done a lot. If you're using the knife to process game or cut up food, use a food-safe mineral oil or even a cooking oil. If you're not using the blade for food then any gun, shop, or motor oil will do the trick. For both scenarios, wipe the oil of choice on sparingly and evenly, then wipe the blade dry with a cloth.

SHARPENING

Every knife will dull. If anyone tells you their knives don't dull, they are lying. True, some knives dull faster than others. You shouldn't have a problem with a Ronfeldt Knife dulling too quickly, depending on what you're doing. The trick is to learn how to sharpen your knife quickly and effectively. 

I have had my best luck sharpening in the field with the Work Sharp Guided Field Sharpener. It is a solid little diamond sharpener with a leather strop. You can sharpen an established edge to "hair popping sharp" in about 90 seconds. I have no affiliation with Work Sharp and I do not sell their products. I just use them.

For reference for the hunters out there, I can skin and quarter out one side of a buck entirely before I feel like the blade needs to be touched up. I'll take about one minute to sharpen the blade back up using the Guided Field Sharpener and then I can finish out the remainder of the deer without having to worry about the blade dulling.

Due to the constantly changing schedule and on-call status of my day job, I cannot offer sharpening for customers. I make knives when I am able. Having customers wait to have their knives sharpened while I try to make time would be irresponsible. 

If you absolutely cannot get your knife to sharpen, contact me at admin@ronfeldtknives.com.