Use: Sharpen any bladed cutting tool, including kitchen knives and garden tools. Scrub the blade clean. Coat it with WD-40 or mineral oil, then wipe it off. Push the sharpening tool along the edge toward the blade's tip at the edge's original angle. File 4–5 times per side, then check the edge. If you are sharpening a blade with one flat side, file the flat side once to remove burrs.
Safety: The blade is sharp. Always slide the blade away from you while sharpening.
Cleaning: Wipe with a damp cloth.