Knife Web Guide™
provides an extensive guide of links, resources and information to online
knife, sword and cutlery-related Web sites organized by category and search. Look
inside for links to knife manufacturers, custom knife makers, swords,
magazines, knife collecting, knife making supplies, related sites and more.
1. To keep your knife in the best possible working
condition, follow the points outlined below.
take excellent care of your knife collection, follow the points outlined
3. To clean or not to clean your vintage knives,
read and then decide by the item below.
take excellent care of your kitchen knives, follow the points outlined below.
Care and Maintenance:Keep the blades dry and wipe
fingerprints and moisture off, after use, with a soft all cotton
cloth or chamois. This is particularly important with blades of
high carbon steel. Tarnishing
is a normal property of carbon steel
and cannot be avoided.
This normal oxidation or tarnish actually helps protect the knife
from rust and will have blue gray tones, rather than rust red
Applying a couple drops of any
quality oil or silicon treatment to the blade with a soft all
cotton cloth will provide excellent protection. A good wax is also
Check your knives often for possible
trouble spots. If you
see tarnish or oxidation develop with reddish tones, this is the
start of rust and should be cleaned as quickly as possible.
If any stains appear, try removing
the stain or tarnish with a standard metal cleaner or polish.
Blades of most stainless steels used in knives are not rustproof
but are rust or stain resistance. Therefore stainless steel
blades should still be kept clean and wiped dry after use,
especially many of the new high carbon stainless steels like
ATS-34, and CMP-T440V.
knives require special care.
When not in use, store knives
and leather sheaths separately because leather
does absorb moisture and can rust your blade.
Tanning salts and acids present in the leather can rust or tarnish
leather sheaths limber with leather preservative or mink oil. What
is green verdigris?
Folding knives require special
care. Keep the locking device on folding models clean and free from
debris. An occasional drop of light oil at each joint will assure
smooth blade action in opening and closing. Each blade should
click open smoothly and snap shut. This opening and closing is
what the old timers called "Walks and Talks" well.
Keep knives sharp. A
sharp knife is safer to use. A sharp knife
requires minimal effort to cut and therefore has less a chance of
slipping. The secret of
proper sharpening is to do it regularly. Use a sharpening steel,
or other mechanism frequently. If you have difficulty maintaining
an edge on knives, have them professionally sharpened.
Never sharpen blades on a
power-driven grinding wheel, which can burn the temper from the
blade. This is the type of high-speed grinder found in many home
Moisture and fingerprints are the
prime villains to avoid.
Remember that knives are cutting tools and blades are
very sharp. Therefore, please exercise caution when handling your
knife. And, never use your knife as chisel, pry bar, screwdriver or
hammer. If your knife is a good one then a chisel, pry bar,
screwdriver or hammer will cost less than a knife replacement
anyway. Do not pound on the back (spine) of
the blade. Keep sharp knives
well away from the reach of young children.
Always cut with the edge moving
away from you. Knives can have sharp razor edges so handle all
knives with care and respect. Do not use for throwing unless
specifically produced for that purpose.
If you carry a pocket knife in
your pocket with coins or keys you will scratch the handle and
bolsters. The same is true if you put all your knives in a
cardboard box stacked one atop the other, they will all get
scratched, which reduces their value.
storage room for your knife collection
low in humidity and cool.
to take excellent care of your collection, as you are the curator
during your lifetime for future generations to enjoy. Moisture and
fingerprints are the prime villains to avoid. Check your collection
periodically and keep your knives in a dry location. A good rule
to follow is to make sure the room that you store your knives in is
comfortable for you to stay in, then it is more likely to be a good
storage place for your knives. The storage room for your knife collection should be
low in humidity and cool. Avoid areas with a
high relative humidity or a great shift in temperatures. (Relative humidity can be high in attics and basements, especially
if they are unheated or not insinuated. Moisture from condensation can
come into contact with your knives if they are stored in such
areas.) If you live where it is humid use silica gel or other
drying agent) to help keep your knives dry by
placing them in a strong plastic bag that has no holes and can be
closed tight. Use desiccants for
short-term storage only.
Make an asserted effort to wipe your knives at least once a month.
Your collection can lose value very quickly if you allow your knives
to deteriorate from lack of care and maintenance.
To clean or not to clean your vintage knives: First, a word of caution: If you think your knife has significant
value, consult a professional. Many valuable objects (knives
included) are damaged
each year by people using the wrong preservation or cleaning
techniques. If you are going to clean your own knives, practice on
common knives until you get the hang of things. In cleaning
valuable knives think preservation and conservation.
Kitchen Knife Upkeep:
Good kitchen knives can be a major investment,
but if properly cared for they can last a lifetime. Cleaning knives after each use will keep them in the
best condition and promote food safety. Mild soapy water cleans
without damaging and washing
by hand only takes a minute and really takes care of your knives.
Never use a dishwasher for cleaning your good knives (kitchen or
other wise). Doing so could possibly remove the temper from the edge
and render the blade soft so it will not hold an edge. When cleaning
your knives make sure that the blades don’t touch or bump other
objects. The water jets in the dishwasher can
knock your knives into other hard objects.
Remember that the precision ground cutting edge may be damaged if it
strikes other cutlery, pots or pans.
use an appropriate cutting board
Always use an appropriate cutting
board in the kitchen to get the most out of the sharpness of your
knives. Use an cutting board material easy to clean and that is
soft. We recommend natural wood or synthetic chopping boards like
soft polyethylene. Never use glass, ceramic, metal, marble or any
other hard surface as a cutting board as this can have an damaging
effect on your knives. When
chopping foods that have a tough or waxy exterior (such as bell
peppers), chop with the waxy side down, as the more tender inside
flesh is easier on knife blades.
Knives require a safe dry storage
place, and a knife block is perfect for storing knives. Knife blocks
will prevent injury and protect the blade from being damaged.
Cross-contamination is a major
food-safety concern. Bacteria transferred from knives and work
surfaces, such as cutting boards, to other foods can lead to food
poisoning. Mild soapy water cleans and sanitizes if you wash your
hands, the cutting board and the knife. We advocate thorough and
consistent cleaning for knife upkeep and food-safety!
Keep your wood cutting board clean and
oil as needed. Do not use vegetable oil as it will go
rancid. Use mineral oil or oil sold to be safe to protect and seal
your wood cutting board.
If you would like a printed version of the
above article for a presentation you are giving to your club,
organization, civic group, etc., please let us know and we will help you with reasonable quantities for you
to hand out.
For a Printer Friendly
the above article as a web page click here for Free!
Compliments of CutlersCove.com
For a Printer Friendly
the above article as a PDF format
You will need Acrobat Reader to see this version of
the article for Free!
Compliments of CutlersCove.com
content - pre-licensed to you...
You have permission to reprint what you just read.
Use it in your ezine, at your website or in your newsletter. The
only requirement is including the following footer with it and the hyperlinks remain intact...
Want to use this
article? You may freely reproduce this
article for use on the internet or for your printed
materials as long as credit is given to the author and the
above author description and contact information (including
links or web addresses) are included.
All links must be Active/Linkable with no syntax changes.
Cutlers Cove and Knife Web
Guide does not repair or clean knives and we do not have knife parts.
If you see an article, knife, or
something you find useful, take a moment to
let your friends and colleagues know about
KnifeWebGuide.com by running your cursor over the
Share/Save button at the top of the page on the right side under the
KnifeWebGuide.com logo. You can email them or many other options easily and quickly.
Knife Article Library™ for some helpful stuff and take a minute to submit
your own tip or hint that you've picked up. You'll get credit for it
on the page if we use it. Looking for a little
exposure? Want to beef up your internet presence? Have a site you
think other knife enthusiasts would find valuable?
Send your articles or site links to us for inclusion in a future
CC-Newsletter issue or to be used on Knife Web Guide