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Thread: Water under scales

  1. #1
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    Water under scales


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    I cut up a slab of ribs last night using my 632 Mesa with Micarta scales. After use I washed the knife in water, dried it and set it aside. This morning I got to thinking about water seeping under the scales. I removed the scales to find a seemingly abundance of water. I wiped it off and sprayed a bit of WD40 and put the scales back on.
    I realize the blade material is stainless and the Micarta is nearly indestructible but water left in a non ventilated place has to cause problems at some point and I refuse to remove the scales every time I wash the knife.

    Hello 100 series.

  2. #2
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    You could glue them to keep the water out
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  3. #3
    Sure an easy fix. DM

  4. #4
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    Maybe a rubber gasket sheet cut to fit.
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  5. #5
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    Just curious, what kind of glue would you recommend?
    "The trouble with the world is that the stupid are cocksure and the intelligent are full of doubt."
    - Bertrand Russell

  6. #6
    2 part epoxy. DM

  7. #7
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    You could apply a thin layer of clear silicone or even a coat of petroleum jelly and reattach the scales.
    BCCI Lifetime Member # 2068
    U.S. Navy 1978-86

  8. #8
    That would work as well. DM

  9. #9
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    Maybe an air compressor?. Wouldn't take much to dry it out. I don't know of a full tang knife with removable scales wouldn't get water under in them.
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  10. #10
    I agree. I think I would try a good coat of Vaseline/petroleum jelly on the tang and put the scales back on. This should work. But, if it is not satisfactory, I would try silicone. I would do these before permanently gluing down the scales.

  11. #11
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    The scales seem to be tight, no gaps and holding it up to light I can't see any space between scales and tang. I'm thinking perhaps the water is getting in around the screws. If this knife is to be used for general purposes I need to get the leak fixed or put it in a drawer and use the 119. I will try some of the things suggested and see what happens

  12. #12
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    DDDWho, don't know if you have seen this thread. http://www.bladeforums.com/forums/sh...32-Mesa-Knife/

    The Mesa seems to be designed as an outdoor knife, not a kitchen knife. If used in food prep then washing and drying it after every use should be expected. If a knife with removable scales is used for food prep, spraying with WD 40 doesn't seem like a good idea...JMHO.

    Yes, the 119 would be much better in 'general purpose' use. It wasn't designed as a kitchen knife either but would be easier to clean. Preston

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