Original Article
Knives that sit on a drawer or box all shiny and
unused will require little care other than being stored in a dry location. Its
pretty different when a knife is used often, maybe daily, in contact with
humidity and going through the normal wear and tear any tool experiences.
There’s two facts about knives.
1)Knives have to be sharpened on regular basis
2)Knives rust when not protected with a thin layer of
oil.
Even if you maintain your knife well, in many cases a
bit of rust is unavoidable. Its not a big problem really. A bit of mineral oil
and some used sandpaper is all you need to clean it up. I show how its done in
this video.
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1)Keep your knife razor sharp. A sharp knife is safer
to use.
2)WD40 and other tool oils are good for knives but
don’t use them on knives that will be used to prepare food. These are toxic and
will taint the food you use it on leaving a bad taste.
3)For knives that will be used to prepare food, you
can apply a thin layer of mineral oil or petroleum jelly for protection. Even
though you don’t want to eat this directly, they are non toxic and wont leave
an aftertaste in the knife. Wipe it dry with a tissue paper after applying it
to the blade.
4)While not ideal, vegetable oil can be used. For a
knife used for eating meat or used for barbeques, knife expert Abel Domenech says
the knife can simply be wiped clean with a paper napkin after use, leaving a
thin layer of meat fatty. While this isn’t ideal because it can eventually
leave stains on the steel, it does provide some protection from rust.
5)Don’t leave a knife stored long term in a leather
sheath, especially if wet or in locations of high humidity. Plastic sheaths are
preferable, but make sure they are dry too before leaving a knife in it long
term.
FerFAL
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