Rules for using a knife

1. The knife can only be used for cutting. Do not use it for unscrewing screws, forging, because the sharpening angle of the cutting edge must remain 15-20 degrees. Even the slightest damage to the geometry can greatly reduce the value of the knife.

2. Conventional knives are not designed for throwing. The handle may crack or the blade may break. There are special throwing knives for this. Even if the knife hits the target well, there is no guarantee that the tip will not break. In addition, the tip can be bent or broken if the knife is not drawn correctly. Therefore, it is very important to use the tool only for its intended purpose.

3. The knife must always be well sharpened. Using a loose knife is quite difficult, inconvenient and tiring. It is also not safe, because the probability of accidentally cutting or injuring another person is higher with a blunt product than with a sharp one (no matter how paradoxical it may sound at first glance). Each type of metal from which the knife is made also has its specific sharpening characteristics.

4. It is better to sharpen a knife blade a little than to wait for it to become completely dull. Because in this case, sharpening using special tools and the help of a specialist may be required, which is not cheap.

5. Do not sharpen knives on an abrasive disc. The high speed of such a disk makes the blade very hot, while the rest is at a normal temperature. This creates a destructive temperature difference and negatively affects the properties of the steel from which the knife is made.

6. The knife must not only be constantly sharp, but also clean. In order to protect against corrosion, it is necessary to wash and wipe dry after work, but do not immediately put it in the case, but keep it in the air to evaporate the remaining moisture. Then lubricate with technical oil. If the handle is dirty, the knife can slip out of your hands. You can easily clean a greasy, dirty handle from wood or birch bark with turpentine. It is recommended to periodically impregnate the handle with linseed oil.

7. The cleanliness of folding knives is one of the main conditions for stable operation, as contamination can interfere with this. Periodically, it must be lubricated with technical oil. There are certain nuances when applying. An excessive amount of oil or other lubricant in the mechanism, on the contrary, can clog it. Hair, dust, dirt can stick to grease and make work difficult or even completely block the folding knife, making it unusable.

8. Do not disassemble the product, both conventional and foldable. Ignorance of assembly and disassembly rules can cause damage and void the warranty. If it is necessary, it is better to contact a specialist.

9. Use the knife very carefully. The tool must be in its case at all times when not in use. As trite as it sounds, most accidents happen when a knife is carelessly left unsheathed or not properly gripped.