Basic Knife Maintanance

We are going to give you several ideas and solutions to help you keep your knife in tip-top shape. Having a well-maintained knife will save you from a headache and losing some money. You’ll be surprised at what all needs to go into a well-kept knife.

When you first get a pocket knife, this is the best time to start developing good habits of keeping a knife in good working order. Daily/weekly habits will make all the difference in the long run. Those habits include cleaning the blade after each use (or at least daily), a regular cleaning of the inside of the knife, the occasional sharpening of the blade, keeping the knife dry, and keeping the knife well oiled. No need to worry, we will go into how to do each of these. There is even an acronym to help remember all of these tasks: that acronym is D.O.C.S. which stands for the following:

D- Dry

O- Oiled

C- Clean

S- Sharp

This will help you to remember what you need to care for your knife.

Dry

To start off, let’s talk about keeping your knife dry. It is crucial to always remember that all steel, including stainless steel, can rust. The precious metal that is put into these knives need to be free of water at all times or else the can and will rust. If your knife comes with a sheath, do not store it inside it. The leather and other materials collect moisture on the blade. This built up water can lead to a rusty blade. Even after washing a blade off, make sure the knife is entirely dry. Otherwise, rust will build up. One sign of rust is a discoloration of the metal. Discolored metal has a blue/grey/black color, is a sign of oxidation, which precedes rust.

Oiled

Next is oiling up your knife. For all of you that have those fancy flipping knives, whether they be fully auto, spring assisted, a flipper, or even a folder, the moving parts need to be lubricated. This will optimize the performance of the knife. Fixed bladed knives don’t get off the hook so easily. All knives need to have their blades oiled. A thin film of lubricant to the entire surface of the blade will help prevent surface oxidation and corrosion from moisture (if you live by the coast where there’s lots of salty air, try dabbing a little motor oil on a rag and rub it onto the blade). Finally, wipe the lubricant off with a towel.

Clean

After using your knife, it is a good practice to clean and dry your entire knife (not just the blade). Before I get to cleaning, one of the first things I do is blow on the knife with compressed air. This will remove a lot of the debris and other gunk off the knife. Afterwards, there’re a couple of routes to go. The first route is to wash your knife in warm water with simple dish soap while using the soft side of a sponge. This will get most acids off the blade. You can then use a toothpick to get any gunk out of the locking and firing mechanisms. Be sure to dry it by using either a towel or let it air dry. Don’t let dirt or anything else dry up on the blade. The second route is to use chemical solvents such as acetone, nail polish remover, or alcohol to clean your blade (as a hack to take care of tree sap, use hand sanitizer to get rid of it). Be extremely careful with these solvents. Some of these may damage knife handles and blades. Avoid harsh detergents and solutions that contain chlorine which can accelerate corrosion of the blade steel.

Besides blades, handles get dirty too. To clean, try using a Mr. Clean Magic Eraser by gently brushing the handle. Then wipe down with a towel afterwards.

Sharp

Never let a blade get dull, always sharpen it. One way to prevent a dull knife is by using it properly. Do not use the cutting blade as a can opener, chisel, a pry bar, screwdriver, or for any heavy work for which your knife was not designed. A sharp blade is safer than a dull one. If you are timid in sharpening your blade, it is worth it to have someone else sharpen it for you.

Other Notes

Lastly, do not attempt any self-repairs. This may void any warranty that the individual knife companies may offer. If your knife needs repair, then you can either:

  1. check with your dealer
  2. talk with the manufacturer or the company you bought the knife from for more information regarding repairs.

Many companies offer cleaning and sharpening for a small fee, or even for free. So, just remember D.O.C.S. and your knife will last you a lifetime. Comment below for any other suggestions on caring for a knife.

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Knife Care, Maintenance & Safety

 

Wicked Edge Sharpening
Wicked Edge Sharpening System

With a little routine upkeep, a quality knife can provide decades of dependable service. First, let’s get some common sense points out of the way. To begin with, never use your knife for tasks other than its primary purpose: cutting. While different blade styles allow for all manner of piercing, slicing and sawing, it is generally best to confine the use of your knife to its intended purpose. This means refraining from gouging, prying, hammering or any other potentially abusive action that will, at the very least, shorten the longevity of your knife’s lifespan. Next, bear in mind that your knife is first and foremost a tool. Treating it with respect and care will ensure personal safety and continued performance over time. Always cut away from yourself and be sure to make precise and deliberate cuts. Keeping your knife clean, oiled and sharp will go a long way towards protecting your investment in a quality tool that has both practical everyday uses and possible lifesaving potential.

Moisture, fingerprints and debris are your enemy when it comes to keeping your knife in top form. Always pick a cool dry place for storage, wipe away fingerprints and moisture, and clean the pivot point (or other nooks and crannies) with a Q-Tip or air duster. A drop or two of decent oil to the blade will help prevent rust and corrosion, while oil, used sparingly, around the pivot area will help ensure good action and ease of movement. For knives that may be used for food purposes, mineral oil is a safe bet. Though it may evaporate relatively quickly, it is cheap, plentiful and will not impart any toxins or go rancid over time. If your knife should see use in a saltwater environment, be sure to rinse it thoroughly after use, allow it to dry completely and consider applying wiping it down with a light coat of oil to protect the steel.

As the old adage goes, a sharp knife is a safer knife. Though perhaps seemingly counterintuitive at first, experience shows us that a sharper knife allows for more exact cutting using less force and diminishes the opportunity for slippage. A sharper knife improves cutting technique by reducing the exertion required to perform the task. A sharp knife, used responsibly with fingers away from the business end and out of harm’s way, is actually a very safe tool.

As a simple reminder for knife care, remember DOCS:

Dry- The entire knife along with the blade

Oiled- Moving parts in particular

Clean- All pivot points and locking mechanisms

Sharp- To ensure effective and safe cutting

 

Should your knife require some service beyond general maintenance, virtually all reputable knife makers offer some kind of warranty or servicing policy. Since these guidelines vary from brand to brand, it is best to check directly with the manufacturer for the most accurate information. Unless very confident in your abilities, it is wise to allow any repairs, modifications or other service to be performed by a professional. Working on your own knife may void the warranty, as will any other actions considered misuse or abuse, including using the knife as a hammer, chisel, pry bar and screwdriver. Normal wear and tear is also not typically warrantied. Much like any other tool, if properly maintained and used within the parameters of its intended purpose, malfunctions are rare and a person can reasonably expect to rugged dependability.  If a new knife owner follows these guidelines and exercises caution and common sense, they will not only protect their investment but also have a trustworthy tool suitable for years and years of faithful service.

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