Knife maintenance thread

>>31738254
I give my opinel No. 6 blade a wipe down with some clp or whatever oil is at hand and that abouts it. Make sure you use the blade lock also

t. almost self amputated

>>31738254
Once in a good moon, oil the blade and handle
Shoot some rem oil or other oil in the pivot

>>31738254
Bought one in the mountains. Use it to cut my salami and other meat. This fucker is sharp as fuck and I've been using it a lot for a year. Almost cut finger off. Cut thumb real bad from being distracted.

>>31738254
For your pic related, you shouldnt need to do anything if you have the stainless steel blade. If you have the carbon, then sharpen whenever it becomes so dull you cant cut string, and oil it once in a blue moon.

Ive been using my opinel 6 as a kitchen knife for the past 6 months, before it was my edc. Ive soaked it multiple times, gotten potato stuck in it. I have gotten it soaked that the blade got stuck, but after I dried it more it worked fine. I have olive wood, which i highly recommend, and that shit hasnt warped at all after the 3 years of owning it. I havnt sharpened mine yet, but only because the only dull portion is the top edge, which I use for piercing things anyways.

>>31738254
Clean your blade with a piece of baguette, that's how we do it

I like my opinel, but I don't really trust the wood-metal interface. Seems a definite engineering weak point. For sharpening a pencil or slicing a baguette, sure, but I wouldn't trust it much beyond that.

>>31739563

It's fine for most outdoors activities, I seriously can't think of a practical situation where you would push an Opinel beyond that breaking point. Should that happen, it means you brought the wrong knife.

Cooking oil on the knife works well.
>carbon steel

>>31739563
the thing is sturdy as all fuck.

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>>31738254
>And how does one maintain an Opinel knife?
Throw in garbage and buy a sebenza.

>>31738254
>And how does one maintain an Opinel knife? use it every day, hone it often, sharpen it every now and then, apply a drop of oil when you can and thats that.

>>31740810
Thanks for the advice but i dont really give a fuck about your taste in knives.

>>31738254
the opinel is interesting

you can't disassemble it without basically wrecking it as far as I know

but the locking mechanism is very wide, so if it gets jammed you can just clean it mechanically (brush, toothpick etc)

now general rule is a drop of oil in the mechanism, this is fine but be aware if the opinel has one weakness it's that the wood can expand, thus tightening to hinge
so don't go overboard with the oil man

I bought one for $5 a few years ago that had O2 rust in the mechanism (how that happens I'l never know)
I cleaned it up but it's still a bit stiff

Recently took apart 2 folder to replace grease and give them a good cleaning

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frog lube mo fuggah

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>>31738254
Never plunge an Opinel into water when you wash it. If you have to, dry it carefully afterwards.

Being a frog, I had lots of these since I'm a kid, traditionally the blade was always to be cleaned up while avoiding the ferrule, or the steel would rust very fast if it's not stainless (as it should be, stainless steel opinel blades suck big time), then the wood would inflate and make the blade hard to slide out. Also, removing rust in an Opinel ferrule in a pain in the ass without disassembling the knife.

If your blade is hard to open though, just poke the tip of the handle on something solid, to unfasten the blade and make it slide out, it has this shape for this reason. Not a big deal.

Alternatively you can also favor a handle made from an imputrescible or hydrophobic wood. Boxwood is a must for this reason. It also smells really good and can be easily carved.

My two centimes.

>>31742183
>stainless steel opinel blades suck big time
this

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disassemble completely, apply this to all surfaces.

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I love my Opinel No. 8

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Thinking of getting one of these for extreme fruit slicing ability

Total meme knife

I'm pretty much fucking dead on the inside now. Fiancee is "taking a break" because she says she can't put up with my borderline autistic lack of understanding of emotions, my car is slowly dying and I'm a college student so I lack money to fix it, didn't sleep all night, just bombed an Ecology exam resulting from this being dumped on me last night.

I had my 1911 loaded and to my head on and off all night through fits of drunken sobbing but I can't become another statistic for fuckwad liberals

>>31744269
What the fuck. That was in the other fucking thread you cocksucking site

>>31738872
>using it a lot for a year
>sharp as fuck

LOL

Laughing_Whores.jpg

How do I fix up an old rusty knife?

>>31744269
Get a bayonet

>>31744269
This is terrible advice for taking care or pocket knives

/k/ explain to me why you need more in a pocket knife than a $50 victorinox?

>>31740810
Oh, so you're a wannabe richfag.
How about that.

>>31747718
One-handed opening and locking blades are useful, and Victorinox doesn't do those well, but yeah, you can get all the knife you really need for $50.

That said, there are advantages to higher end stuff, like steels that go much longer between sharpenings, materials that are lighter or stronger, and on top of that there's simply the desire to have nice things. A lot of us have an appreciation for craftsmanship and design, and are willing to spend a lot of money to have an example of those in our pocket every day.

It's not that different from anything else, really. Nobody really needs a Porsche instead of a Camry or a Sphinx instead of a Glock, but we like and enjoy them and that makes them worth buying.

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Just got my Svord Peasant mini in the mail today. Any advice for use/maintenance? Can I use it like my regular locking blades? I just throw them in my pocket each day, use then often, and give them little maintenence without worry. Is there any worry about ruining the Peasant? I don't want it to rust.

>>31748306
Wipe it down after your done and if you aren't a pussy about patina you'll be fine.

How are you supposed to get the locking ring off? My previous attempts with a screwdriver all failed at doing anything except putting some gouges on the inner collar.

>>31748386
Get a pair of pliers and try opening it that way and try putting some lubrication like grease or oil to help it slip off easier. Also open the blade and tape the edge so you don't cut yourself.

>>31738254

Buy a box of a hundred and throw them away as they become dull.

Off topic sorry, but I've been looking for about a month to pick something be Opinel, but haven't been about to figure out the difference between the numbers of their pockets like OP's pic. Any help?

>>31750439
It says it right on the lock ring.

knives are TOOLS not weapons.....

Just buy an 80% lower and build an AR. Cheaper than a Opinel and more reliable.

>Inb4 AR isn't reliable meme

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>>31750707
>A tool is any physical item that can be used to achieve a goal, especially if the item is not consumed in the process.

If your goal is to cause someone physical harm then how precisely is a weapon not a tool?

>>31738254
use fish oil if you plan on cutting food with it

What do you use to sharpen? Are king stones all right?

I have a Landry rod sharpener, but it's more for maintaining and edge than sharpening.

>>31752081

Lansky*

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>>31750439
The different numbers indicate a different size.
My conversation at the longest stretched out point is 8 inches, and the number 8 fits pretty neat. Pic comparing it to a spyderco pm2, you can see it's a little smaller in the handle and blade

>>31752081

I'll try to keep this simple.

King stones are GREAT if you permasoak them in water, flatten them before each use, use them very muddy, and you finish your edges by stropping or setting a microbevel with a solid abrasive (e.g. Ceramic rods, DMT stone, etc.)

This is because Kings need to release a lot of slurry to cut fast, but that same slurry slightly rounds over the apex as you sharpen. This is a FEATURE of you finish the edge by stropping or setting a microbevel afterwards because it minimizes burr formation and leaves a relatively clean edge to apply a microbevel to by stropping or using a solid abrasive.

Kings are TERRIBLE if you want to finish the edge directly on the stone. For that you would want much harder, less muddy waterstones like Shapton Glass stones.

>>31738254
One doesn't maintain an Opinel knife.
One always has a healthy supply of them in each room of his house.

>>31738254
>And how does one maintain an Opinel knife?

Frog here. Just clean it so it doesn't rust. If it rusts or breaks, throw it away and buy a new one. The reason Opinels were popular in the first place was because it was cheap and mass-produced. It's France's Mosin.

>>31740810
You can buy a cheap quality opinel that will fulfill 90% of the work you'll ever do with a folding knife or you can be a fucking faggot.

You're a faggot.

>>31738254

Wash blood or mud off as necessary and splash a little oil to prevent rust, sharpen as needed. Knife is about as basic a tool as a man could care to own.

>>31744091
Got one for when i'm hiking/rock climbing , it is surprisingly useful and sturdy , not only a meme knife.

>>31738254
Since it's a food knife: After each use, brush with soap and hot water if there's some residue on it, otherwise use alcohol.
Additionally, you can clean it with a toothpick.
Let it dry and apply one drop of oil. You can use paraffin, it works well and won't leave a bad taste or poison you.

Sharpen with wetstone when necessary.

If used as an utilitary knife: You can break the pointy end to use it as a makeshift screwdriver. Bin when necessary.

Opinels have very loose construction standards, so sometimes one can lock due to wood expansion after a month, and another one can take constant punishment for dozens of years without any effect.
The savoyard model (slim tail, regular blade) seems to be of better quality, but that could simply be me having luck. It's also a better grip IMO.
Don't buy a carbon blade if you can.

How much did you guys pay for your opinels, btw? I used to find them around the 7€ mark, but when I look around recently I see regulars n°8 for as much as 15€, it's crazy.

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>>31739349
>mfw this is true

Cut saucisson to grease the blade, wipe with some baguette. Or whatever you poor sods use as a pityfull excuse for bread.

And do you even have saucisson in the States?

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>>31738254
Remove kebab to ensure sufficient grease amount

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>>31738254
I sharpen it on a course stone, oil it with olive oil and take it apart to remove dirt and grime once every couple of months.

Take it apart and treat the top of the handle under the collar with oil or finish to keep it from swelling with moisture. You can soak the handle in oil for a while to help with that. Just make sure to take some sandpaper to the inside where the blade inserts.

Had this one since last Christmas. Love it.

+1 for high carbon. Their stainless really isn't bad, but the hc is so much better.

>>31744625
>never used an opinel
>prolly bought 1000$ whetstones to sharpen his 300$ tacticool spyderco

>>31758500
>thinks any knife that actually gets used will stay sharp for a year

Be silent pleb.

>>31750439
>>31750439
The number is the size of the blade in centimeters.

1 inch = 2.54 cm
1 cm = 0.3937 inch

Get at least a number 10 if you want a serious knife. 12 are very nice, not too big. 8 are merely table knifes. The number 13 is the biggest they have.
10 to 13 are suitable for skinning and field dressing I'd say.

And for god's sake get a carbon steel if you want to have a last longing blade you can keep razor sharp.

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This is my mora, carbon steel. Stuck it in the sand one day while camping on the beach and this happened. It's sort of splotchy on both sides, but not pitted (it's still completely smooth all over the actual blade). I think it looks kind of cool. I usually just oil it with olive oil every few months and sharpen as needed. It's a great all-purpose knife, the grip is great and non-slip, the blade is long while not being exaggerated, and it looks very clean and utilitarian as well.

What do you think about mora knives, /k/?

>>31738254
>Opinel
what's the deal with these why are they popular just get a fucking kershaw, locking ring bullshit for $15 dollars you've got to be kidding me.

>>31758899
There's a difference between functionally sharp and artistically sharp, just use a hone and any decent blade will be able to maintain its functional sharpness for at least that.

>tfw you fell for the Opinel meme
This thing feels so fucking cheap. What's the lifetime on them?

>>31738254
I'm not autistic so I sharpen it when it gets dull. That's about it.

>>31759957
not much since it's sub $50, it's a europeans only kind of knife, if you won't get arrested for having a pocket knife there are much much better options.

>>31739563
I have used opinel knives as my main knife to cut down animals after shooting them. A good 8-10cm blade is fine. I've shot dozens of duur and it's done well in the field.

>>31759949

Please point out the part where he said that he had honed or sharpened it at all between claiming he'd been using it a lot for a year and that it was still sharp as fuck.

Oh wait.

>>31758500
>1000$

this shit is pissing me off. it's $1000, not 1000$ you goddamned wannabe cocksucking eurofaggot.

>>31759957
>This thing feels so fucking cheap
That's the point. It's cheap and it works.

>>31760458
>pronounced "a thousand dollars"
>written "dollar thousand"
pls explain

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>>31760012
They last as long as you're willing to take care of them.

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>>31760662

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I use it as a gentleman's folder. I don't look like a tactical douche if I pull this out to cut my apple, open a box, or need a knife in public.

I learned how to use a sharpening stone without worrying about ruining a $100 blade and needing to take it to a professional. And because its high carbon steel, it will be sharper than any of the stainless blades. Nobody uses a kershaw or what the fuck ever to skin an animal; its not sharp enough and can't do the job. If I remember, it weighs under 2 ounces, and if its not abused will last as long as I'm alive.

Leave a little cooking oil on the blade, sharpen when necessary. I wouldn't use gun lube or whatever else on something that will come in contact with food. Seems like someone else has used mustard or vinegar to put a patina on the surface, I've never really found that to be necessary.

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>>31756349
>USA
>Saucisson

>>31760662

pronounced one thousand dollars u fucker

>>31760877

who says wimen.

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>>31761726
>gentleman's folder.
>Nobody uses a kershaw or what the fuck ever to skin an animal
>cooking oil

>>31762750
He has a point. Every knife that isn't wood looks like it was designed by a 12 year old.
>pointy
>black
>literally edgy

>>31762763
The Opinel looks like some middle schoolers woodworking project.

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>>31762763
Kershaw is like the budget standard for a quality American folder.

fuck i'm coming into a knife thread and no one even knows what a kershaw is and I'm not even a knife guy

but it's turning out a knife thread on /k/ is exactly what i though it would be. pic related

I'm on opinel #6 or 8, can't really remember. Give them away to noknives, or anyone who I think will appreciate them. Current one (only owned high carbons) picked up an awesome patina from some chemical at work, May post later if thread is still here. Opinel's are excellent, simple knives, and with a little work will shave the heaviest of beards. They will hold an edge a surprising amount of time, especially if you've never owned a high carbon blade. That bring said, the actual blade is quite thin, and not suited for anything other than cutting. I love carrying it as a designated cutter, but generally carry a stouter blade inn addition to it. The best way I've found to get the lock ring off is to close and lock the blade and then pry it open, pulling the ring off. Also, Sbenza guy, update your Damn pic. It's the only Fucking one you shitpost you 7 year old fuck.

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>>31762808
Fuck what that other guy said, I skin everything with my Kershaw

$20 at wally world and it's my best folding knife

>>31762933
Bruh, you gotta stop picking at hangnails. Your thumb looks irritated as fuck.

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>>31762763
>Pointy
>Black
>Designed by a12 year old

Bitch where?

I sharpen them when they become dull. It involves me rubbing the knife on a special rock, then rubbing the knife on a leather strap covered in special dust. Real complex shit, mang.

>>31762947
Don't judge me alright
I have a problem and I'm not sure how to stop
I've been doing the shit since I can remember
And I'll like consciously try to stop and then catch myself hours later gnawing at my nubs

It's very kill.

>>31762965
No judgement here. I did it alot as a kid. Fucked up my cuticle. Now my nails dont grow right.

I just pure Ballistol over it and im done

>>31762770

t. mall ninja

opinel is probably older than your country kek

>>31762972
It legit hurts sometimes and that's when I'm like alright this is a problem
But it's too late
My nails are fucked ;-;

>>31763019
I know the feels. Why are you up so early anon?

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>>31763039
At work, I do security overnight on the weekend
2 hours to go and I'm off to sleep for 6 hours and do it again

>>31763051
You armed security? I heard they make pretty good money.

>>31763066
Working on that

It's been a struggle trying to find any kind of info on it, I know I need to be able to shoot like an adult, what with the range scores and such, but I'm not sure for one, if the company I work for even has armed posts, and for two, if I can get them to pay everything for me

100%sure I need an open Carry permit, and living in California, that's a bit of a struggle.

Plus I don't own any guns that I could carry as a practical service weapon..

Yet.

Definitely not trying to guard money with a revolver shooting peas

I watch import cars at a port and make sure nobody fucks with them until they're loaded on a truck to move inland.

Not very eventful, but I'm making overtime
On here on my phone and watching cartoons on my laptop, pretty alright job desu

>>31763083
When I say import, it's mostly Jap cars, Mazda, Mitsubishi, that shit
Every once in a while I see something fancy but it's normally gone the next day, probably special orders or whatever

>>31763083
Sounds pretty chill, might look into it myself. Though, a car importing dock seems like a place where there'd be a lot of incidents.

>>31763106
You would think

Mostly just drunk truckers and homeless people
Run of the mill security shit

Never had to call the cops and I've been here like 6 months

There's more stray cat fights than people fights out here

>>31763114
I was thinking more of breakins and thefts but yeah, I believe it. You do rounds every once in awhile?

>>31763106
I also work at a free clinic during the week
Honestly that's more eventful
Fucking drug addicts and crazies yelling at themselves and shitting on walls

I'm just there to make sure they don't fuck with doctor's/nurses cars but people there think they're the shit and I have to pull the Bowie knife out of the glove box and teach a crack head what fuck off means

>>31763125
There's only one entrance and the rest is barbed wire and train tracks
I pretty much just watch the one entrance, any rounds are just when I have to walk across the lot to a porta John I when I get out of my car for a smoke

>>31763137
Damn. It sounds like a pretty decent job. Must get kinda lonely out there. Be pretty cool if you had a partner to just chat or smoke with.

>>31763141
Been thinking of a doggo, best kind of partner, can teach him to chase down crackheads

I'm not really a people person as it is, it's not too lonely

I originally got the guard license trying to get paid to go to coachella fest, and it quickly became an easy source of work

There's always someone with some money that will pay you to stare at something, it's just the class and the wait for them to do your paperwork, I waited almost 3 months for my paperwork to go through, eventually I called to say wtf, and they said "oh your paperwork is right here, let me just approve it"
The shit was right there for like two months -_-
Great slacker job though for sure
68 hour work week, still less work than a 40 hour fast food job

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>>31759006

You could use citric acid to form a patina in a "fresh" looking carbon steel Mora, it might protect from spots.

Mora knives are cheap and excellent quality for their price.

Ergonomy is top-of-the-line.

There are tons of models for different tasks - serrated blades, chisel blades, thicker and thinner blades (1,6 mm / 2,6 mm / 3,2 mm), short blades (Mora Eldris) stainless and carbon steel blades, knives with and without finger guards and even some large models like Mora Pathfinder (pic related).

Whatever you do, there's probably a Mora variant for it. People just become skeptical because the price is low when compared to 200 € knives, even thought there's more quality in the knives than the 10-20 € price tag would indicate.

>>31762959

Holy shit you're telling me you actually *use* the knife to cut things?! And then you actually sharpen it?! Are you sure you didn't wander onto /k/ by accident?!

>>31762965
Carry a nail clipper. Removes hangnails neatly without tearing everything up.

I have several, it's the piece of EDC I use the most.

>>31763183
Citric acid works? I've heard rubbing down your carbon steel blade with an acorn will also put a nice protective patina on it, but I've never actually seen anyone do that. I just might rub my mora down with a lemon or lime today, depending on what's in the fridge.

Can you tell me more about the process? Just wipe the blade down with the juice? Do I need to rinse it off after a certain point? About how long does it take?

>>31748306
I'm considering getting myself the wooden peasant mini. Opinions?

>>31762691
niggers

>>31739264
I got the olive wood no.8 last year as a little gift to myself with some leftover birthday money. I love the olive wood, didn't know how 'good' it would be but it's held up great as edc in a pocket full of shit. When I got it the hinge was really stiff. Figured I might cut food with it once in a while so i didnt wanna drop motor or gun oil in the hinge, so i figured well, olive wood olive oil ought to work just fine. Few drops and a couple days opening and closing it while i was bored and it's smooth as butter. Use it for every day cutting task like opening stuff or getting into boxed or removing plastic from pallats at work and its still as sharp as the day i got it. Also spent a few bucks on the engraving so everyone knows it's mine. 9/10 would opinel again.

Also if it breaks? New blade is what, 8 dollars? New knife, even with the premium stuff i got was only like $28 after shipping. If it breaks or wears out after a couple/few years i can buy a new one and not be too upset

>>31759737
You act like $15 is a lot of money.

$15 for a knife that will last forever if you don't try to use it as a prybar. It's a lightweight everyday pocket knife for cutting shit, skinning shit, opening shit, eating summer sausage/cheese, gutting a fish, cutting food while camping. It's probably not your best choice for a puerto rican knife fight, certainly not a 'work' knife. It has it's role and suits it nicely without whipping out some piece of mallninja tacticool faggotry

>>31744091
I just wish you could get these without the half serration

>>31762958
>>that poor blade...

>>31765263
I use mustard, or vinager, or tomato sauce, anything mildly acidic will do.

>>31766986
Why though? What does it do? I assume you're putting an oxidation layer on the steel to prevent rust?

>>31766986
Welp I've got some limes sliced up and sitting on the blade now, it's been aboe 30 minutes or so. I took some before and after pictures so I'll put them up in the thread when I feel like it's done.

>>31767279
I'm guessing the acid forms an oxidized layer which doesn't eat away at the surface like rust does. I'm not really sure of the exact chemistry though. I'm guessing the protons have a higher affinity for the metal than oxygen, so they attack the metal surface as opposed to the water molecules which prevents the blade from just straight up rusting. Some sort of layer forms at this point which prevents rust in the future from forming.

>>31767316
The oxidation layer is what I think is happening, i'm just not sure. Guns use a process called "blueing" which is a controlled oxidation which prevents rust. Aluminum naturally oxidizes in the air which is why its so hard to weld, and doesn't oxidize or rust all the way through. However anodization is a slightly different form of oxidation on the surface to harden it. Case hardening is also an oxidation and tempering process to prevent rust and make steel scratch resistant.

I was hoping for someone to help clarify why people use mustard or vinegar or limes on carbon steel.

>>31767316
goddammit I just sliced the shit out of my finger while cutting up the limes.

>>31767316
dammit i just sliced the shit out of my finger cutting up these stupid limes.

>>31767279
>>31767316
Yes, it puts a layer of "good rust" which forms a protective barrier that protects against "bad rust"

http://www.thetruthaboutknives.com/2014/07/ask-a-knifemaker-the-truth-about-rust/

Here's some info

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A mustard forced patina

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A natural one

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One done with vinager

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Mix of natural and vinager

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Well here it is, after about a 3.5-4 hour soak in lime juice. On the left is what it looked like originally and on the right is both sides after sitting in the limes.

It's still very smooth, doesn't feel like the surface is rough or affected at all. It's got an interesting pattern, almost like you can see the little parts of the interior of the limes. I kinda like it. It's very dull overall now, whereas before there were almost mirror like areas. It had a strange smell after soaking as well, almost like rusty iron but a little different. I oiled it up with some olive oil and I'll check it out again tomorrow. Overall, besides slicing my finger open, it was pretty easy and the results look good in my opinion. This is the only carbon steel knife I own, but I'd do it again. It'd probably be easier and more uniform to just leave it in a cup of vinegar or dissolved, powderized citric acid, but the design the limes left was unique at least.

>>31768947
Looks good

>>31756349
Actually we do we have all sorts of fucked up charcuterie we stole from your euros. It is the big hipster things to cure meat now so if you live in a gentrified neighborhood there is a meat shop in any direction within a few blocks.

Our bread is still shit though I don't know why.

>>31769382
It's all about the water.

>>31769600
It's the flour, more upscale places buy specialized varieties, American flour tends to be softer.

>>31768947
Interestingly, I just noticed that the lettering is now filled in black, which makes it super easy to read against the more matte blade now. I think that looks really good, I'll see if I can get a good picture in the sunlight tomorrow.

>>31763183
>>31765263
>>31767316
>>31767413
>>31768947

Fucking mallninjas. Stop damaging your blades for aesthetics. Keep it oiled, let any patina of black oxide form naturally. Don't use carbon steel blades on things that are acidic if you can avoid it, or clean the blade immediately if you can't.

>>31772099
>"STOP DOING THINGS I DON'T LIKE TO YOUR OWN PROPERTY!!1!!!1!!11111!"

>>31772099
I'm the sausage guy, I leave sausage oil on the blade and sometimes put olive oil on it if I don't have sausage or something oily in a while.

File: 20161023_191756.jpg (1MB, 2560x1440px) Image search: [Google]

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I was given this, it's seen alot of work but holds a wicked edge. Had it awhile now. I keep it oiled, but it has a bit of a "petina" to it.

Thoughts?

>>31772564
>It's my right to be a dumb faggot
Correct. Good luck with that.

>>31772587
Animal fats and plant oils work well enough, but they can go rancid. You should consider mineral oil. It's perfectly safe to eat.

>>31772715
My knife is used too often for oil to go rancid. How about yours?

>>31772724
I have far too many knives to use them all often.

>>31772752
>I have far too many knives
oh, okay.

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opinel ftw

jsut buy carbon and not ss, carbon one is as sharp as a razor

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>>31771908
Here's a picture of it, looks pretty good in my opinion. It's almost like you can see a lime slice in the blade too

>>31775694
That looks sick

>>31738254
>maintaining a $10 knife
>>31738872
>sharp
>sharp after a year

I got a no.8
It was duller than a box cutter from new
It's sat in the corner of my desk since I don't have any wetbacks to buy it off me currently
>wetbacks will buy any knife for under $20

>>31775694
Looks neat, almost factory made.

Don't tell people and pretend it's a unique model just for lulz.

>>31775694

So, do you plan to sharpen off the oxidization you put on the cutting edge? Or do you not actually use the knife for anything?

>>31776354
I had sharpened it pretty well before doing this, so it's still very sharp. Eventually I guess I will have to sharpen it up again and will those that little layer of oxidation on the edge.

I'm assuming you can just dunk the blade in vinegar or citric acid again to regain the oxidation layer, though I'm not sure.

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>>31747582

>>31756145
It's not a food knife

>>31760797
Holy shit that looks old as fuck

>>31776713

The whole point is that oxidizing the edge actually dulls it. You should be sharpening the knife AFTER oxidizing the blade and keeping the edge oiled to prevent rust.

>>31777052
Fact

>>31747582
Underrated post

>>31777052
Well, I mean it still feels really sharp. I'll keep the edge it has on it for a while and then sharpen it up at some point in the future.