A cloth other then Tuff-Cloth

Wavester

Wavester

Joined
May 5, 2008
Messages
1,665
I know when it comes to maintaining knives...people have recommended to me "Tuff-Cloth". Now - that's fine and and all - but there is one slight problem with that - you have condemned your knife to not be able to be used with food. To me you never know when you might need to cut an apple, or some kinda food with your EDC and if you coated it with Tuff-Cloth, it can be poisonous. So I was wondering - what other choices have you all be using? I have been using the cloths that come with watches to wipe down my blades - but sometimes I feel with Tungsten coated blades all I am doing it scratching the blade. I have been pondering a chamois - what do you guys use?
 
I only use the tuf cloth on my tool steel blades which don't see as much carry as my stainless ones.
 
The Tuf-Cloth leaves a dry film that does not wash off easily. Yes, I am sure that large amounts of it are not good for you. Occasional use is probably not a problem. Mineral oil works great and is non-toxic. Or you could always carry a small container of alcohol gel (hand sanitizer) and clean your blade before using on food. A .5 or 1 OZ. bottle goes a long way and is easy to carry.
 
I've been using Marine Tuf-Cloth and Tuf-Glide on my knives for the last 14 years, and never gave any thought to the fact that I use these same knives to cut food when in the woods, or apples in town. To date I'm still alive and kicking. I guess every day is a new personal best...

I don't think I'd care to drink the stuff, but for the occasional cut of food, I doubt I'm doing too much damage. Besides, this stuff dries hard onto a blade and requires real work or some solvent to remove. Cutting up an apple probably doesn't do much at all.

Stitchawl
 
Why worry about it. Do you know how much air pollution you are breathing in everyday , and how much crap and steroids are in our foods now. Everything evens out.
 
you might want to track down some sterol. it's used to sterilize surgical instruments, and it's non-toxic. I can't testify as to its efficacy since I've never used it, but it might be worth looking into.
 
For stainless steel knives that seen regular use, you don't need any chemicals - just dry it down with towel after each use and keep it dry.
The best cloth/towel is a good quality Microfiber Cloth - it can be used for drying down blades as well as for removing fingerprints, dust and any dirt.

For forged blades that are used for food preparation, in addition to care explained above, you can use Olive Oil to protect blade from corrosion - just wipe it down lightly with oil after each use.

For long time storage you can use "Barricade" or RIG (rust inhibitor): the latest is thicker and stays on place really well. Off coarse, Tuff Cloth will work too.
Personally, I will thoroughly remove all chemicals with alcohol before using blades for food preparation.

Hope, it helps in answering your question.

Mark
 
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