There is a wide selection of Handmade Damascus Steel Brass Bolster available today. In the course of history, knives have not only been essential for survival, but have proven to be one of the most versatile tools. From its earliest form, the knife was developed for survival reasons and its evolution can be traced through the paths of history and technology.
With a story almost as old as humanity itself
With a story almost as old as humanity itself, it’s no wonder so many people are fascinated by knives, especially when it comes to collecting unique and versatile custom knives. We all marvel at a product when the word “Custom” is included. It shows individualism, uniqueness, creativity and a love for personalized gadgets. Deciding on your needs, if you really have one, can be a challenge.
One thing is certain
One thing is certain, the quality of a custom knife can surpass your typical production pattern. Most passionate collectors of custom knives already have the knowledge to quickly recognize a mediocre knife among those of a high quality model built with precision. Knife steel is a critical component of the custom knife. To make beautiful knives is a work of patience and a dedication for precision work.
If you bought your own knife for practical purposes
If you bought your own knife for practical purposes, if you received a knife set or if you were lucky enough to receive a promotional knife or a set of promotional knives to be an esteemed customer, you will want to sharpen it . or them. Most knives, even those of the multi-function type of the Swiss army, or other functional tools or camping knives, have blades that will have to be sharpened.
Sharpening with a knife is a controversial subject
Sharpening with a knife is a controversial subject. You may not believe it, but examine the world of knife enthusiasts and you will discover that it is so. The battle rages on the type of stone to use, wet or dry, and by means of moving the knife. Then, if wet, what kind of moisture, water or oil. And there is the angle to consider. It’s very technical.
The rough stone
For practical reasons and for ordinary knife users, here is a simple and reasonable method. You want a good size stone for the knife you want to sharpen. Obviously, a large kitchen knife will require a larger stone. The stone must be long enough for you to cross the entire length of the blade, without falling short of stone or slicing vital objects. Then, if you want to use something wet, you can use oil or water.
I used oil, but now I only use water. It’s convenient and seems to work well. If you have a considerable collection of knives to work on, you may want to invest in one of those well-honed whetstones that rest on a stable foundation. Or you can use the coarse and fine type you get at the hardware store. They kept my pocket of hunting, fishing and cooking knives for many years.
The angle
The angle is important, and you can read about it. But ten to thirty degrees seem to be the popular recommendation. I pull about fifteen degrees sharpening my knives. This is a fine sharp edge that will hold up well enough for ordinary cooking or fishing work. With the stone resting firmly on a flat surface, you draw or sweep the blade on the stone, keeping the angle constant. You can use the sweep method, in which you move the knife blade in the same way as if you were trying to cut a thin layer of the stone. It seems safer, and some say it’s better for the blade and the stone. I admit that I do it the other way, sweeping the blade as if we cut a thin layer of the top of the stone. That’s the way I was taught and that worked well for a long time.
Well you did it. You bought yourself the hunting knife you wanted all your life. Now, how do you care?
Knives need some elements to maintain their functions. If they are wet, dry them, if they become dull, sharpen them. If you use a folding knife, you need some oil on the spit. Keeping the knife clean is very important for folding knives because the groove in which the blade rests should not be obstructed. If this is the case, the knife will not open or close properly, resulting in unsafe conditions. A knife has many pieces that we will discuss in a later article. For now, please see the notes below.
REMARQUES
Stainless steel blades can rust. However, rust is a surface rust and can be easily removed with a clean rag or light polishing.
Store your knife in a clean and dry environment, outside the sheath, if possible. If you put your knife in the sheath, check it from time to time as the leather can attract moisture.
Keep the blade sharp, using either a wet stone or one of many other varieties of sharpeners available.
Use your knife as a knife and not as a lever, screwdriver, chisel or digging tool unless you are desperate. It can ruin a knife faster than anything. Proper care and maintenance of your knife will add years of trouble-free use
