Knife Care Tips For Your Fixed Blade Or Folding Knife That Cost You Nothing But Can Save You Lots

!9# Knife Care Tips For Your Fixed Blade Or Folding Knife That Cost You Nothing But Can Save You Lots

Basic Knife Care

Of all the styles of Knife blades available on the market today, there are only two categories of blade that are most important. The sharp and working and the dull and broken. One kind you want, the other you don't.

In order to keep your knife in the sharp and working category, there are a few basic rules that you may want to follow. These rules are not rocket science, in fact most are only common sense but it is suppressing how often they are ignored.

There are not many of us who would fillet a fish with an axe or use a screw driver to skin a deer or even use a can opener to cut a rope, yet we look down in horror and surprise at our dull, chipped and broken knife blade after using it chop trees, remove screws or open a can. Those of you who are reading this with a smile on your faces know exactly what I am talking about.

Rule # One is: as a modem knife is a precision instrument it should be used only for the tasks it was designed for. When this rule is broken your knife blade will be broken, it is the most common reason for knife failure.

Now we get down to basic care and maintenance.

Just like the old saying " A stitch in time saves nine"; well this holds true when it come to knife sharpening.

Rule # Two is: Knife sharpening should be done lightly and often, depending upon the amount of work your knife has done. It is far better for both you and your knife blade to keep it sharp all the time, as opposed to stoning , grinding and honing for hours after you have discovered your fine edged knife has turned into a thing that looks like a butter knife and will not even cut string.

Rule # Three is: All Carbon steel and stainless steel knife blades should be cleaned and dried after use. Also depending upon the amount of use they should also be oiled using a 3 in 1 oil or some other kind of other light oil. If your knife has been exposed to salt water or even swimming pool water, it should be cleaned and oiled as soon as possible. Salt and chlorine can corrode the knife very quickly.

Yes, even Stainless Steel knives should be cleaned and oiled. This is because the Stainless steel used for knives has additives included in it to make it stronger and more durable. This makes the stainless more corrosion resistant rather than corrosion proof.

These are the three basic rules of Knife Care; if they are followed you and your knife will be together for a long time.

I hope you have found this article informative and useful and I hope my sense of humour did not offend anyone.