Stupid question time (one that I should've asked years ago)...
So I was using my pocket knife/multi-tool at work this morning to cut open a box, and somehow a bit of tape glue got on the main blade. Should a simple damp (clean) cloth be sufficient to clean it off? Or ought I to be using something different?
Also: How best to keep the main blade sharp? Any recommendation for sharpeners, especially for klutzes the coordinationally-challenged?
This is a new knife (just got it at Christmas from my dad -- he knew my old Swiss army knife was pretty much shot), and I'd like to keep it in good shape for as long as I reasonably can.
Odd place for this set of questions there Martok?
Anyway, washing with a clean cloth and some dish soap should be good enough. Dry the blade well when done.
It is a really good knife or another Swiss Army job?
If it's a good one, then get yourself a whetstone and watch a few vids online for how to use it. It's not hard but there is a proper way to get a good edge.
For example:
http://www.wikihow.com/Sharpen-a-Pocket-Knife
Ooh I'll take it if it's still going spare! Thanks Martok!
It looked to me like the youth in the video knew what he was talking about.
Youth....Glue......Knife................
I really shouldn't jump to, probably, incorrect conclusions.
Thanks gentlemen.
Quote from: Barthheart on April 30, 2015, 02:02:53 PM
Odd place for this set of questions there Martok?
Yeah, I was very worn out yesterday when I started the thread. I thought I was posting it in General Discussion; apparently all I saw was the "G"... ::) :-[
moved now
Thanks Brant. :)
I have read up a bit on knives and it makes my knowledge just about enough to be able to say things that sound intelligent but may not be.
That said, first question is: what's the knife made of? If you say "metal" Brant will ban you for a week. Presumably it's a kind of stainless steel, as that's what the average knife is made of, but we need to be sure. High-end knives are often made like the swords of yore, with some kind of allow that is not stainless and requires periodic maintenance (like oiling) that regular stainless do not.
Even moderately priced knives might need oiling once in a while (reminds me, thank you, that I have one which requires it). You're supposed to do it about every three months and any oil will do (including vegetable) but oils designed to preserve metal (like gun oils) will hold out longer.
Next, I'm still learning how to sharpen blades. While I understand the concept, I'm aware that there's a skill there which can be mastered for superior performance.
That said, I carry a Leatherman multitool these days in addition to a folding blade knife. You want to know how I keep those blades sharp? I selected one of the blades to be my everyday box opener. The others I never use. Thus, they remain essentially as sharp as the factory issued them. Were I to need a *really* sharp knife for something other than opening letters and boxes I will have two that are good to go.
If it is stainless, then it will also depend on which 'family' of stainless its made from. Check it with a magnet to see if its ferromagnetic; if so, then it will have a strong attraction which indicates that its most likely a martensitic stainless. If its not magnetic (paramagnetic), then its austenitic.
The type of maintenance you need to do will, to some extent, depend on the type of stainless its made from.
It depends on the glue. If it is heavy sticky stuff like electrical tape, goof off is the wonder cleaner for all that stuff.
Pocket knife, ha, here in Alberta the police salivate at any opportunity to hand out fines. You just don't carry shit like that.
I am shocked our master BBQ guy LB did not mention the butcher method for sharpening. I happened to just pick up the Weber BBQ cookbook for kindle ~$10 myself so I cannot claim this simple method as old well used knowledge. You put the typical sharpening rod vertical on a surface, handle up. Tilt the blade 20 degrees, draw to you, switch to the other side, repeat until sharp. Other methods are far more involved. The traditional ultimate would be what the craft of Japanese sword sharpeners do. The real ultimate would be the method for a microtome that cuts slide samples. Videos are probably on YouTube.
Quote from: LongBlade on May 02, 2015, 08:51:52 AM
Even moderately priced knives might need oiling once in a while (reminds me, thank you, that I have one which requires it). You're supposed to do it about every three months and any oil will do (including vegetable) but oils designed to preserve metal (like gun oils) will hold out longer.
If you wash it with soap and water, make sure you dry it thoroughly and use oil to displace any moisture from any crevices.
I prefer to clean my Gerber with a tooth brush to get any grit out and clean it with rubbing alcohol on a q-tip.
Quote from: LongBlade on May 02, 2015, 08:51:52 AM
That said, first question is: what's the knife made of? If you say "metal" Brant will ban you for a week. Presumably it's a kind of stainless steel, as that's what the average knife is made of, but we need to be sure. High-end knives are often made like the swords of yore, with some kind of allow that is not stainless and requires periodic maintenance (like oiling) that regular stainless do not.
Even moderately priced knives might need oiling once in a while (reminds me, thank you, that I have one which requires it). You're supposed to do it about every three months and any oil will do (including vegetable) but oils designed to preserve metal (like gun oils) will hold out longer.
Well I'm under the distinct impression my dad didn't have to pay an arm and a leg for it (nor would I have expected/wanted him to), so it's probably safe to say the blade and other attachments are your standard stainless steel, nothing special.
Quote from: bob48 on May 02, 2015, 09:20:48 AM
If it is stainless, then it will also depend on which 'family' of stainless its made from. Check it with a magnet to see if its ferromagnetic; if so, then it will have a strong attraction which indicates that its most likely a martensitic stainless. If its not magnetic (paramagnetic), then its austenitic.
The type of maintenance you need to do will, to some extent, depend on the type of stainless its made from.
It appears to be pretty strongly magnetic.
Quote from: Mr. Bigglesworth on May 02, 2015, 10:12:23 AM
It depends on the glue. If it is heavy sticky stuff like electrical tape, goof off is the wonder cleaner for all that stuff.
This was just your standard clear packing tape, the stuff commonly used to seal up cardboard boxes.
Quote from: Mr. Bigglesworth on May 02, 2015, 10:12:23 AM
Pocket knife, ha, here in Alberta the police salivate at any opportunity to hand out fines. You just don't carry shit like that.
Well to clarify, this is actually just a Leatherman-style knife/multi-tool, not a true pocket knife. (I should've titled this thread differently.)
In any case, that's bizarre. :o I would say at last half the guys I know around here carry some sort of pocket knife, Leatherman, Swiss army knife, etc. Personally, I can't imagine not always having it on me; it's just way too useful.
Im surprised that no LB/Smuck knife issues have surfaced yet.
Quote from: GDS_Starfury on May 02, 2015, 12:46:37 PM
Im surprised that no LB/Smuck knife issues have surfaced yet.
I have no knife issues. Smuck's the bubba with the dull stuff.