Materials vary by knife. Join or Die works with stainless steel, high-carbon steel, Damascus, and layered constructions depending on the design. Current examples include Nitro-V stainless steel on its Filet Knife and a Go Mai chef knife made with a high-carbon core, mild-steel cladding, and a nickel layer.

Join or Die states that all knives it sells are made by Brent Stubblefield and the team in Richmond, Virginia. A neighboring shop handles some laser cutting, but Join or Die performs the heat treatment, grinding, handle work, and sheath making itself.

It depends on the steel. Stainless-steel knives are more corrosion resistant, while high-carbon and Damascus blades can develop a natural patina and may rust if neglected. Join or Die recommends keeping carbon-steel blades clean and dry and applying a light coat of food-safe oil when appropriate.

No. Join or Die specifically recommends keeping its knives out of the dishwasher and sink. Extended soaking, steam, and harsh dishwasher conditions can damage blade edges, handles, and other components. Hand wash, dry promptly, and store the knife in a safe, dry place.

The brand recommends frequent edge maintenance before a knife becomes fully dull. A honing steel, ceramic hone, or leather strop can help maintain an edge, while a sharpening stone or other abrasive system is needed once actual sharpening is required. Join or Die advises avoiding aggressive electric sharpeners because they can remove too much steel.

The RimFire FieldMate is described by Join or Die as its longest-running knife design and a best seller. Other standout pieces include chef knives, filet knives, steak knife sets, oyster shucking sets, boning and paring knives, custom blades, and small-batch outdoor knives.