10 Knife Tips All Knife Owners Must Know [Infographic]
This Infographic presents 10 knife tips that every knife owner
should know including tips on cleaning, sharpening, concealing and so on. How
many do you as a knife owner already know? Anything below that is new
information to you?
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One of the first things you will want to know as a knife owner is how to clean
your knife. First, boil a pot of water. If the knife does not have a plastic
handle then place the knife in the hot water for about 30 seconds. If the
knife has a plastic handle, then simply dip the blade in the water. Use a
small brush to remove any crud or dirt from the blade. Finally, allow the
knife to air dry completely and coat it lightly with some cooking oil and wipe
There are dozens of ways to sharpen a knife. One way to sharpen a knife is to
use a sharpening stone. Place the blade flat on the stone and raise it to a 10
to 15 degree angle. Imagine you are carving off a slim piece of the stoneís
surface and stroke the blade along the stone until the blade is sharp. Be sure
to sharpen both sides.
A knife can be carried and concealed on your person in countless ways. Some
types of knives are better suited to certain modes of carry than others. Some
common ways to carry your knife include belt carry, shoulder harness, forearm
sheaths, neck knives and of course pocket carry.
Knife Holds & Grips
Depending on what you are doing with your knife, you will want to make sure
you are holding it correctly. The easiest way to hold your knife is the hammer
grip, where you hold the knife like you would a hammer. Place your thumb on
the spine of the knife for accuracy. If you are throwing a knife, you will
want to use the pinch grip which is when you grip the blade of the knife
between your thumb and index finger.
To properly throw your knife you will first want to use the pinch grop to hold
your knife. Hold the knife tight, with your shoulders square, take your right
leg (use your left leg if you are left handed) and bring it back about a foot
or so and start bringing your arm with the knife above your head. When you
throw, release with your arm extended toward the target.
Knife Skinning & Carving
Skinning and carving with a knife can be difficult. The best way to skin an
animal or remove the skin off your turkey dinner is to slice into your subject
and carve a ďtĒ shape on the chest or back of your subject. Then, using your
hands, peel, pull, yank and pry the skin off.
Knife Handle Types
A very important thing to know as a knife owner are the different types of
knife handles. Knife handles can come in many materials like plastic, wood,
metal, bone or even carbon fiber. Learn about your knife and itís handle so
you know how to properly clean and use your knife.
Knife Blade Types
Knife blades come in all sorts of different shapes, cuts, weights & sizes
which can serve many purposes. As a knife owner, you will want to know what
type of knife blade you have so that you know exactly what your knife was
intended for. Various blade types include: trailing-point curved blade (great
for slicing), clip-point blade (good for picking), drop-point blade (best for
piercing) and much more.
A knife can help save your life, but it can also cause you harm if you arenít
careful using it. The most basic safety measure is to always cut away from
your body. Keep your eyes on whay you are doing and keep a firm grip on the
knife and whatever you are cutting so there are no slip-ups. You also want to
make sure you donít run with a knife, try to grab a falling knife or leave a
knife lying around un-sheathed and always use two hands when closing your
Probably one of the most important things to know as a knife owner are knife
laws. Knife laws can vary from state-to-state and dictate how and if you can
use your knife. What constitutes a legal knife varies greatly from
place-to-place and may depend upon objective standards, such as blade length,
or blade style. Be sure to familiarize yourself with your stateís knife laws.
This Infographic is courtesy of USA Knife Shop - Your Authority for Benchmade