Check Your Carry Knife!

Knife laws in my state, KS, are much more liberal. I agree with them. I check my knives often to make certain they work properly, especially the one I carry most which is an SOG fast open knife with a 4" blade. My bowie knife collection not included, the carry knives are all 4" blades and assist open.
 
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We inspect our carry guns. We clean then and function check them. Do we do the same with our carry knife?

You bet I do...every night. You have to realize, though, this is a 97-year old knife and I use it every day to do everything from opening the mail, to cutting the string on hay bales, to opening feed sacks. And every evening, I sit there in my great-grandfather's rocking chair, watching the news, and touch up the blade on the big Arkansas stone.

I clean the gunk out of it with a Q-Tip and, like Texas Star suggested, I will occasionally add a touch of oil to keep it lubricated.

Hopefully, with a little care, it'll last another 97 years.:)
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You bet I do...every night. You have to realize, though, this is a 97-year old knife and I use it every day to do everything from opening the mail, to cutting the string on hay bales, to opening feed sacks. And every evening, I sit there in my great-grandfather's rocking chair, watching the news, and touch up the blade on the big Arkansas stone.

I clean the gunk out of it with a Q-Tip and, like Texas Star suggested, I will occasionally add a touch of oil to keep it lubricated.

Hopefully, with a little care, it'll last another 97 years.:)
DSCN0068_zpsmsxtojnj.jpg

That is a great vintage knife, I am happy to see you use and enjoy it. I am sure you know it has great collector value, enjoy and keep on using it thats what they were made for.
 
I am probably different than most when it comes to how I view a knife because I look at my EDC knife as a daily use tool and not really as a defense weapon. Most of the time I carry an old fashioned Marbles Large Stockman (made in Gladstone - 2001) with Sambar Stag sides, which is just about the slowest deployable knife around. Needs two hands to open but has razor sharp blades. Always kept clean, sharp, lubricated and in good repair.

If I am going somewhere that I feel the need to have a rapidly deployable blade with only one hand I will carry my Kershaw Ken Onion Leek or one of the Sheath Knives I own.

Not to say anybody is wrong at viewing a knife as a weapon - I am probably wrong in not doing so myself, but I grew up in different times and places and maybe that is the reason I don't. I might be wrong here........ but that's why I have a gun.
 
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Check mine every time I take it out of my pocket. If wiping it out won't do, it gets the hot, soapy water treatment. Rinse, dry, a spot of 3-1 oil, back in business till the next time.
 
We inspect our carry guns. We clean then and function check them. Do we do the same with our carry knife?

My favorite EDC Benchmade needs to go back for repairs. The liner lock quit working! :eek::rolleyes:
I do check my carry folder, a Buck model 345, every so often. I check for function by flicking it open once in a while and blow any lint or crud out of it with compressed air. I tighten the screws when necessary and every other month or so I wash it with the other knives and utensils when I do dishes.

I mainly carry it for self defense back up and not as a working knife so it doesn't get used much and stays nice and sharp. I also carry a smaller pocket knife that I use as a working knife if needed.
 
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Got a new one for my birthday last month. Throws out like greased lightning . . . :D

That'll come in handy for all those times you're fighting off your back.

Try it on your back or belly with somebody on top of you. Knife fights are really messy and unpredictable. I'll stick with a go button . . .-Muss Muggins
 
edc, a Boker knife, 2", length wide blade, carry it on a cut down knife sheith w/ a cabernet for quick take off on a pants loop. keep it clean, never know when i might use it to eat with.
 
edc, a Boker knife, 2", length wide blade, carry it on a cut down knife sheith w/ a cabernet for quick take off on a pants loop. keep it clean, never know when i might use it to eat with.



First, "sheath" is spelled that way, not "sheith". Not spelled "sheaf", either, as some do here. A sheaf is a bundle of wheat. The plural is sheaves.


And a "cabernet" is a wine, or the parent grape, the best known varietals being cabernet sauvignon and cabernet franc.


Could you try again and let us know what you really mean when you refer to a cabernet? I doubt that you're attaching your knife to a wine bottle...
 
I actually have made it a habit of checking my carry knife. I use it all the time. Usually I'll clean it out, then wash it with some dish soap, just incase I run into a steak or something that needs to be cut..
 
I actually have made it a habit of checking my carry knife. I use it all the time. Usually I'll clean it out, then wash it with some dish soap, just incase I run into a steak or something that needs to be cut..

If you find that you occasionally use your knife at meal time use a little mineral oil as a lubricant. It won't impart any unpleasant taste to your meal like petroleum based lubricants can.
 
My old Buck 110 and my Benchmade Emissary 470 (wonderful how that flicks) both get significant care, as they should. My 37 other knives, not so much, but they are pretty.
 
Thanks guys, I sharpened and stropped all of my carry knives (I now have a bald spot on my left forearm) plus checked them for function.
Also, since I live in West Virginia and travel frequently in Virginia and Maryland, I checked the laws concerning concealed carry knives.
Good thing too, there have been some changes since I last checked.
The assisted opening knife I was carrying turned out to be illegal.
 
I haven't checked m Swiss Army Tinker in too long. Got to open it all up and see what lint it's connected. I have a couple of Laguioles around the kitchen, and periodically I put some oil on the hinges. They're stainless, even the spring, but it doesn't hurt as they often get washed. I don't run them through the dishwasher, though.
 
If you find that you occasionally use your knife at meal time use a little mineral oil as a lubricant. It won't impart any unpleasant taste to your meal like petroleum based lubricants can.

For that reason I use Lubriplate FMO-350-AW on my knives (guns too). It's made specifically for food processing machinery, so it imparts no weird smells or tastes. It is mineral oil based. They also make a grease that works great for all the things that gun grease would be useful. And they make gun-specific lubes that are a fraction of the price of the latest miracle snake oil. Their customer service is top notch to boot. I don't work for Lubriplate or anything; I just like the product.

Both CLP and Kroil have a very distinctive smell that I personally find objectionable, especially the Kroil (works great, though). I can smell that stuff a mile away. If either gets in my clothes, I can still smell it even after a trip through the wash. Is olfactory printing while carrying concealed a thing?
 
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