What is the best way to clean a pocket knife?
You can check the answer of the people under the question at Quora “how to clean knife blade“
About Dai92
Written by: Dai92
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What is the best way to clean a pocket knife?
You can check the answer of the people under the question at Quora “how to clean knife blade“
About Dai92
If you have an all metal pocket knife, the easiest way would be washing it in very warm water with a little detergent and using a toothbrush to get the gunk and grit out of the grooves and surfaces, especially around the hinge or pivot.
Rinse it very well and then dry thoroughly to make sure you leave no moisture to start it rusting.
Then you use a mineral oil with the pivot area (just a drop or two). Open and close the blade so that the oil gets spread. Wipe down thoroughly so any excess oil is mopped up as you want to make sure it is not so oily that it will pick up more dirt or lint from your pockets.
If you have a fancy knife that has a decorative handle made from another material than metal that could possibly be damaged by washing in water, then I suggest you use cotton swabs or pipe cleaners to get the dirt out of the crevices and pivot joint. Then do a thorough wipe with a cloth damp with soapy water. Wipe dry very well after and continue with using the cotton swabs to lubricate.
Authentic XYJ Since 1986,Outstanding Ancient Forging,6.7 Inch Full Tang
On the clothes of your enemies. Just kidding.
I wash mine in the sink with dish soap. If the internal parts are dirty I’ll use a small brush and rinse the knife really well. I’ve even used a compressed air canister to blow dirt or dust out of the pivot point.
After its washed, I dry it and add a drop or two of lubricant to the pivot point. If there is any excess lube on the knife I wipe it clean.
Wanbasion Black Stainless Steel Knife Set, Sharp Kitchen Knife
Wipe dirt off, wash it if needed, pick lint out when it collects in the hinge area or inside the slot in the handle. Keep it dry, and oil it lightly on the hinge. If it is carbon steel the blade should be lightly oiled to prevent rusting.
I sharpen my knives just enough to keep them sharp, I try to avoid sharpening them too much or too often because it wears the blade away.
Amazon Basics 14-Piece Kitchen Knife Block Set, High-Carbon
It depends on the steel, the handle, rust, and type of gunk.
The best way takes a bit of time but isn’t too difficult. I just spray both sides of the blade with WD40, let it drip towards the tip, then set it on some paper towels for an hour or so, wipe it off and repeat as necessary. WD40 removes gunk and surface rust well, but can degrade plastic and rubber parts so be careful of that.
If there is still patina or stains on the blade, apply some rubbing compound and polish with a rag. A lot of guys like Brasso, but I prefer a creme paste like the one from Griots Garage. This takes a bit of time and effort but is safe, unlike risking damage from a buffing attachment on a power drill. Mechanical polishing can remove metal or alter the temper if performed improperly.
Next, use some canned air to blow lint and debris out of the internals, followed by wiping out the inside with a series of Q-tip swabs. Do not reuse a dirty or damaged swab. Expect to go through a dozen swabs.
If the internals have visible tarnish, a very light coat of penetrating oil such as RemOil or 7 in 1 will help to restore flexibility to springs which can become brittle over time. There is a lot of contention over this point from “scientific” types about why this cannot work, but it DOES work, I just can’t explain why… just like aerophysicists cannot explain how a bumblebee can fly. Do not use a huge amount of oil, just a thin coating, wiping off excess left after 24 hours.
Adding a drop or two of light machine oil to the pivot point helps a lot, but can attract pocket lint, so many guys prefer powdered graphite instead.
After cleaning, the blade should be resharpened. The Wicked Edge system is very good for this, followed by the Lansky and the Warthog. Never ever use a stone unless you have a lot of experience and practice… too easy to ruin the edge if you do not know what you are,doing. Never use a crossed hone sharpener or an electric sharpener… they remove too much metal and change the angle of grind. Most places that offer sharpening services use a grinding wheel and only spend a few seconds with it… and it still isn’t sharp afterwards in many cases. Find someone who does hand sharpening. I mail my knives off to an expert in the Carolinas when I buy something dull… he can reprofile the edge by hand, or even do a temperature controlled regrind, but its expensive. The guy I use is Josh at http://www.razoredgeknives.com
C. R. Jahn, author of FTW Self Defense
Chicago Cutlery Belden 15 Piece Premium Kitchen Knife
My pocket knife is a utilitarian tool and may be used for almost anything from opening packages to cutting food. As such, it frequently gets washed/cleaned/sterilized (well, almost). I wash with soap and hot water, being sure to get the lint and gunk out of the blade cavity (a toothpick may be helpful), then dry it well. If I have it available, I will blow it out with compressed air (aerosol dusting spray will do). The final touch is a few drops of light oil (I use mineral oil) to the hinge joints and back springs and wiping off the excess. Sharpen as necessary, followed by an oiling and good wipe-down.
imarku Japanese Chef Knife – Pro Kitchen Knife 8 Inch Chef’s Knives
There are many ways to clean your pocket knife i think the best way is that using after blade are some dull and polish the blade with sandpaper or Lubricating oil.
Smith & Wesson Extreme Ops SWA24S 7.1in S.S. Folding Knife with 3.1in
If it is a stainless blade, rinse it with water and wipe it and dry it with a clean cloth or paper towel; if it is non-stainless, clean it with a few drops of good household oil like 3 in 1 on a cloth, or spray it with WD40, then wipe it off dry and apply a TINY amount of something like RustFree to the blade. RustFree Incidentally, most stainless steel will rust, given enough time; a drop of oil in the hinge area of even a stainless blade is a good idea, too. Don’t drench the blade in oil if you are going to prepare food or field dress game with it, as the oil will get on the meat. Wipe the blade off clean before you cut anything with it you want to eat, and then clean the food off the blade later.
Spring Assisted Knife – Pocket Folding Knife – Military Style