The short blade of the Jarvis Walker Bait Knife makes it ideal for opening shellfish such as pippies or mussels and to remove and trim the flesh when preparing baits. The knife is also suited to cutting up pilchards and bait fillets. To maintain your knife and to keep it free from surface rust always clean the blade after fishing by rinsing it in warm water then drying before storing away. Sharpening: Using a hone stone (not included), lay the blade on the stone at an angle of about 15 degrees. Be careful not to hold the blade flat, as this will cause a feather edge. Maintain steady pressure, don’t press too hard and work the blade as if cutting toward the stone. Giving each side of the blade a dozen strokes should be sufficient to maintain a razor edge.