Mine have been real workhorses for a few years now - my only wisdom to impart is that the steel holds an edge beautifully, but keep it dry because it’ll develop surface rust surprisingly fast, and that the scales tend to get dried out and really benefit from being pulled off and given a nice soak in wood conditioner (howard feed-n-wax is my favorite, for entirely childhood imprinting reasons) + a buff with some high grit sandpaper once you put them back on. Really lovely knives.