Choose a blade for specific jobs
A short straight blade handles twine, produce and general cutting with good control. A pruning knife has a shaped blade for skilled pruning and grafting tasks. A soil or hori-hori style knife is heavier and may include a serrated edge for planting and dividing, but it should not replace a lever, saw or digging tool.
Buy only the blade features you will use. A simple blade is easier to clean and sharpen than a heavily serrated one. Check local rules governing purchase, carrying and use, particularly away from private land.
Prioritise grip and secure storage
The handle should remain secure when wet or muddy and include a guard or shape that discourages the hand from sliding onto the blade. Check the join between blade and handle, with a full or substantial tang preferred for demanding soil work.
A fitted sheath should cover the edge and point, retain the knife during movement and allow the blade to dry. Bright handles and sheaths reduce the chance of leaving the tool in vegetation. Folding knives need a reliable lock that keeps fingers clear during opening and closing.
Create a safe cutting direction
Clear the work area and cut away from your hands, legs and body. Place harvested crops on a stable surface when a controlled cut cannot be made safely on the plant. Do not hold twine against your palm or use a knee as support.
Use a saw for woody stems beyond the knife's easy capacity, secateurs for routine one-handed pruning and a trowel for levering in soil. Never leave an uncovered blade on a bench, in a pocket or hidden among harvested material.
Keep the blade clean and predictable
Remove soil, sap and moisture promptly. When moving between diseased and healthy plant material, clean and disinfect the knife with a suitable method and observe the required contact time. Dry carbon steel carefully and apply food-safe protection if the knife will contact edible crops.
Sharpen to the established bevel with equipment suited to the blade, keeping fingers behind the edge. Replace a damaged sheath and stop using a knife with a loose handle, faulty lock, chipped blade or bent point.