As you wait for the vinegar to boil, you can take the rubbing alcohol and pour some on a paper towel. Take the paper towel then and clean your carbon steel blade.
Have you just opened your grandfather’s trunk where you found an old and rusty pocket knife? Today, you are going to get informed about some of the most interesting and effective methods to clean your old pocket knife.
Most of the pocket knife brands have started using stainless steel in the blades of their knives, but the quality varies. Iron is already present in the blade of your knife, which makes rusting inevitable.
We’ll guide you towards the best ways to remove rust from your pocket knife. By following these natural methods, even your cheap pocket knives will remain functional for years.
Use a wire brush, and an old toothbrush, tin foil, steel wool, or sandpaper to scrub off the rust from your pocket knife. Baking soda has a lot of potential to cut the rust with its chemical formation.
If your pocket knife is dealing with some serious rust issues that have grown stubborn, white vinegar will be on the rescue. White vinegar is acidic, which is why it can easily make rusty things shine again.
Dropping your coins in a glass of cola will instantly make them new, and same is with your pocket knives. The high phosphoric levels in coke will remove the corrosion and rust in no time.
Cleaning your pocket knife with a lemon is probably the easiest way to get rid of the rust. You have to be sure that you don’t leave the juice on your knife for too long to save it from getting damaged.
No matter what method you choose from the above-mentioned ones, be sure you clean and dry your pocket knives properly. We hope that with these simple and natural methods, removing rust from your pocket knives will not be a daunting task.
Rust is caused when oxygen and iron meet and a reaction happens called oxidizing. To prevent this from happening, build up a patina, clean your blade often, and store your knife in a dry place.
Preventing rust from forming on your knife blade is actually super simple and can be done in just a few minutes. A lot of people have this idea that rust is a really terrible thing to happen to a blade, but it isn’t that serious in most cases and can be fixed and prevented quite easily.
This means that whenever your knife gets wet or is in a moist environment, there is the chance that it will form rust on the blade or any other steel part. This is an important thing to keep in mind when you are trying to prevent rust from forming on your knife blade.
So pretty much if you could stop those three things from coming into contact with each other, no rust would form and you would be all good. And iron is a component of what your knife blade is made of, so good luck avoiding that one.
That just leaves water left as the only thing that we can really control when and where it comes into contact with our knives. So basically, if you don’t let any water touch your knife blade, you will never have to worry about it rusting ever again.
Turns out that you don’t have to actually submerge your knife in a bucket of water for it to come into contact with the stuff. You just have to accept the fact that rust will eventually form on your knife and just take the steps to prevent this from happening and remove it when it does.
These techniques and methods are also not guaranteed to stop rust from forming on your knife blade. There is just no way that we can stop oxygen and water from coming into contact with our knife blades.
These methods to prevent and stop knife blades from rusting will work to a certain extent but are not foolproof. You just have to accept the fact that rust will eventually form on your knife blade at some point, and you will need to clean and remove it.
A patina is basically a type of corrosion that happens to a knife blade that is very similar to rust. There are many pros and cons to each, but they basically provide the same amount of rust protection to your knife.
Basically, if you just use your knife a lot and take good care of it, a natural patina will usually form on the blade. In fact, sometimes the term “patina” is actually used to just describe the aging and wear on a knife blade.
Depending on what you cut with your knife often, different types and colors of natural patinas may form. Forced patinas are a great option if you just want a quick barrier to stop most rust from forming on your blade.
If you are a busy person that just doesn’t have time to stop what they are doing and go clean your knife when you are done using it for a task. Simply cleaning it once a day whenever you have free time will be more than sufficient to stop most rust from forming.
After you use your knife for a task, just carefully wipe the blade down with the corner of your shirt or a clean towel. If your knife blade is filthy, run it under some water to get the grime off and then thoroughly dry it with a towel.
In some cases, you might need to do a deeper and more thorough cleaning of your knife, but just a simple wipe down will do wonders in regard to preventing rust. It’s the sort of thing that you don’t realize until it is too late and your blade is already covered in a bunch of rust.
When you are not using your knife the best place to store it is out of its sheath and in a clean, dry drawer or cabinet. Just make sure that the place that you store it doesn’t have major temperature changes and is nice and dry.
If you are worried about your knife getting scratched or hurt while it is out of its sheath, either just clear the drawer or cabinet that you store it in or lightly wrap it in a cloth. Water is one of the things that causes rust and you can often control when it comes into contact with your knife.
Personally, I just sit down for about twenty minutes once a month and just check all my knives for rust. It also just gives me peace of mind to check them once a month and know that all my knives are in good shape and free of rust.
Just check your knives often for rust and make sure to get rid of it as soon as possible so that it doesn’t become a huge deal to remove it. After you have removed any rust from a knife, try to reassess and do take some preventative measures like the ones mentioned above in this article to stop it from happening again.
You have to understand, rust is a natural and very common thing to happen to a knife blade. If your blade starts to form rust, don’t panic, and just work to remove it.
When used a knife, titanium is a tremendous material, which lessens cutting fatigue due to its softness. Although it makes a good handle material, I find titanium knives to be a terrible blade since it can’t take the kind of edge that tempered steel does.
Thankfully, I’ve done some research on the best methods for sharpening titanium knives so that I never have a hard time cutting plants, vines, and skinning animals when I’m out hunting in the woods. Before talking about how to sharpen a titanium knife, let’s take a look at what it is and why this super metal has received a lot of mentions across the web.
It’s the first characteristic of titanium knives that you’ll see on metallurgy journals and knife blogs. Titanium is named after the Titans, the sons of the Earth goddess in Greek mythology is the 22nd element on the Periodic Table, and is used to make aerospace engines, dentures, medical equipment, cutlery, jewelry, fasteners, and cosmetics.
While the metal’s original discoverer, Reverend William Gregor failed to name it in 1791, it was the German scientist, Martin Klaproth who called the unnamed mineral titanium in 1795. It contains anywhere around 90% titanium, 6% vanadium, and trace amounts (less than 0.3%) of oxygen, carbon, nitrogen, and hydrogen.
Titanium knives like the Cam illus feature look backs, with a liner lock to allow one to secure the blade into a fixed position. This means that titanium blades are useful everyday carry blade (EDC) activities such as fishing, hunting, backpacking, box opening, rope cutting, and quite disgustingly, picking food lodged in-between the teeth.
Titanium Knives are useful for divers who carry the knife for long periods of time in highly corrosive seawater. When scuba diving or spearfishing, a titanium knife can come in handy when you encounter an emergency such as being entangled in discarded fishnets in the sea, or when you’re held back by kelp and seaweed.
Titanium knives may be difficult to sharpen due to its hardness, but it holds its edge for long and is characteristically maintenance-free. For anglers, titanium knives are strong and flexible enough to allow for much-needed maneuverability to skillfully fillet and deb one your catch.
Its handle is designed to provide a great ergonomic control grip when conditions get wet or slimy. Titanium alloys have poor-surface-to surface wearing characteristics, denoted by friction or seizing at a molecular level, during contact with the various metals of the knife.
This can be a real bummer for titanium knife owners when handling one with folding and locks with moving parts like a pivot. All over the web, I found resources where people tried a bunch of different methods for sharpening titanium blades.
Many users also feel that titanium sharpening skills are elusive always run to the farmer’s market for a quick fix. Serrated titanium knives hold their cutting power long after the straight-edged blade gets dulled.
The demonstration video shows the sharpening of titanium fillet knives from the Parts Group. Stroke it gently; slow and steady, and you’ll start to feel the grabbing.
Under average usage, the titanium blade may be wiped with any cleaning solution like dishwashing liquid, or car soap, due to its inertness. Accumulation of dirt and debris can hamper the locking mechanism and result in an unsafe knife.
Titanium knives are super blades with handle and locking mechanisms suitable for most utility work like diving, angling, and hunting. They make for a superb everyday carry blade due to its resistance to corrosion and indestructibility.