All About Pocket Knives

After reading through viewtopic.php?f=38&t=47909&p=570319#p570319 I was inspired to see how well I might be able to clean up a couple of my Dad'd old knives.

The first one is unmarked, no information stamped anywhere that I can see. It is it its original "sheath" that remember from when I was about 4 years old. I feel like I might remember that it came from his time in the Navy but can't be sure on that. The last 30 or so years it has been in that sheath - which I think I remember him making - stored away in very poor conditions to be honest.

I used basically the techniques in the above post leaving, for now at least, most of the patina (it did take some light sanding to remove all of the rust). I may change my mind later but for now I wanted it to look old like it should not nearly new. I haven't and may not sharpen it; I expect I'll never use it since I never have.

Not bad Greg but next time be mindful of each flat surface of the blade and do them separately to retain the crispness of the grind.

If that was mine I'd sharpen her up good then take her to Outback Steakhouse for a little workout.

gsmith7158 wrote:Not bad Greg but next time be mindful of each flat surface of the blade and do them separately to retain the crispness of the grind.

Thanks, Greg. I will be more mindful of that on my next go around

philco wrote:If that was mine I'd sharpen her up good then take her to Outback Steakhouse for a little workout.

Your talking my language now, Phil!

Knice work bud!!

TripleF wrote:Knice work bud!!

Thank you. We're it not for your post I might've never been inspired to try

That looks good!

If you go to Outback just be sure the blood from your "well done steak" doesn't stain your blade, and wear earplugs so you won't hear it moo when you try to cut it. Been there done that! ftd

philco wrote:If that was mine I'd sharpen her up good then take her to Outback Steakhouse for a little workout.

I'd love to see the look on the waiters face when you pulled that bad boy from underneath the table to cut your steak

bestgear wrote:

philco wrote:If that was mine I'd sharpen her up good then take her to Outback Steakhouse for a little workout.

I'd love to see the look on the waiters face when you pulled that bad boy from underneath the table to cut your steak

You guys are going to get me in trouble with the wife because I'm tempted to do it just for the reaction!

gsmith7158 wrote:Not bad Greg but next time be mindful of each flat surface of the blade and do them separately to retain the crispness of the grind.

Greg: I don't think I understand the part about "each flat surface". Do you mean the blade should be cleaned in "sections"? I've never done this before but I have 2 Western Fixed Blades that need a good cleaning so I would like to understand what you mean.

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Mike

Mike on this one you have the bevel that creates the cutting edge, the blood groove and the main flat of the blade. If if you don't do each area separately you can round off the edges that of the original grind.
Some blades have many different angles such as swedges and deep nail nicks that you need to pay special attention to in order to maintain the crispness of those angle edges.

Okay Greg I think I understand now. Thank you.

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Mike