My EDC is a standard Kershaw Blur (black blade). I have used 3 in 1 and BreakFree CLP in the past. I don't use my EDC to cut food. I'm just curious to see what everyone else uses to wipe down the blade of their EDC knife.
I don’t use anything usually, maybe the leg of my jeans. I will occasionally use some ‘reel butter’ if the action isn’t smooth. Are you worried about rust?
Hell, is other people! J-P S
Not really. I don't live in a humid environment. I'm just an OCD freak and like to use something to clean off streaks and smudges.
|My common sense |
Food safe mineral oil. Used to use a variety of oils, but with a toddler around, you never know when you will need to cut food.
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|Still finding my way|
Once a year or so I'll blast it with the air compressor to get the pocket lint out and run it across a stone.
I wipe the blade down with Isopropyl Alcohol, that removes the left over glue, gunk from use. Then a good rinse with hot water, good until I notice it being grimy. Don't cut food with it but would if needed. This is a Stainless blade, S30V.
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Then about once a year, I'll tear it down, clean all the lint and grime out from the innards, and relube with a few drops of oil.
But those are stainless steel blades.
I have some carbon steel fixed blade outdoors knives whose blades get a coat of Breakfree Collector oil in between uses.
Also use alcohol for a wipe down of blade since I do occasionally use it to cut food, it is an EDC after all.
Every so often I'll clean out any lint, etc. out of it. Especially in the lock bar area at the end of the blade. I can usually tell it's needed when I don't hear a snappy 'click' when the blade is opened and locked.
a Very fine coat of gun oil.
Silicone gun cloth at least once a week. Once a month blow out the lint with 90# psi, followed by FP10, wipe off excess. (ZT303)
You're not that special unless you walked on the moon or received the Medal of Honor.
I've tried a BUNCH of different lubes and waxes. The very best I've found is Tuf-Glide. It keeps them working smoother longer. And you can get it in handy dispensers with a needle tip.
At least TRY it for yourself!
Remember, this is all supposed to be for fun...................
They say use with Tuf-Cloth which is what I use.
Set the controls for the heart of the Sun.
Well being a farm boy back in the 60 and 70s I can say I have used oil, grease and even wd 40. In todays pristine world that wont do even though it works and seems to have done me no harm. Crisco is pretty good....
|Little ray |
Nothing on stainless steel. AG Russell's silicone on non-stainless.
The fish is mute, expressionless. The fish doesn't think because the fish knows everything.
Tuf-glide and the cloth in foil baggies that go with it. Water and a paper towel. Pants leg.
Just depends where I am at and what I happened to have smeared on the blade at the moment.
If I just used it to cut an orange, then a dab of water or spit and a paper towel will do...
I don't use it on boxes or tape often enough to have a problem with glue or sticky stuff. I have a blade in the kitchen that tends to be used on boxes - not my EDC blade.
Each morning I hit my knife with a strop or ceramic rod and wipe the blade down with a little rubbing alcohol. No oil or wax coating on stainless blades.
For my non-stainless fixed blades, I use a beeswax based furniture wax. Rub on, dry, buff off.
For leather sheaths, I use Obenauf's leather protectant.
For pivots I use Slip Extreme Weapons Grease.
For flashlights or anything with threads and an O-Ring I use a little silicone grease. I use the kind that is safe for water lines in the plumbing section of the hardware store.
Food safe mineral oil on cutting boards and kitchen knives.This message has been edited. Last edited by: Aeteocles,
|The guy behind the guy|
Same. Only difference is I hit mine with a strop to keep the edge nice and sharp. Frequency can be once a week or once a month, just depends on how much I’ve been using my knife.
If i have tape or other such stuff built up on the blade I’ll use Goo-Gone once the build up is to a level it annoys me.
I don’t use my pocket knife on food. Never been in a situation where I needed to cut food, but didn’t have a “food knife” near by. I swear some people just look for excused to use their EDC on food...and then refer to it as “food prep.”
I'm confused...wait, maybe I'm not.
|Go ahead punk, make my day|
Yeah, didn't know I was supposed to. If it's so dirty it sticks closed, I hose it down with hot water in the sink. Once it was really crappy is in threw it in the dishwasher. Usually I just swipe it on my jeans. I'w been carrying a really inexpensive Kershaw with an ugly finish.
Throw it in with the dishes about 3 times a year. Then use a paper towel used to absorb bacon grease for the wipe down.
Otherwise pant leg and oily rag.
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