how do you open up a sak "buck tool" for cleaning?

I use two methods for cleaning really dirty knives. 1. Use a gun cleaner. Spray it on and shake it off and then re oil. 2. Put the knife in the dishwasher.
 
PUT A KNIFE IN THE ........DISHWASHER!!!!!!

NEVER!! There is no way I'd recommend putting ANY knife in a dishwasher
for any reason. That is the best way I know to ruin it (the same goes for a multi tool).

I have soaked my knives in kerosene then rinsed them with WD-40 then a very quick
hot soap and water hand wash finally hand drying followed by a light oil ( 3 in 1 ) to
protect the steel.

Try it, it's worked for me for decades. Kitchen knives always get hand washed and dryed
then stored in sleaves.
 
Simple solution .... Rem Oil in an aerosol can. Spray the knife then work the blades (open and close them repeatedly) to get the oil to carry the built up gunk to the surface. Spray it again to get the gunk out and wipe it clean.

Mike
 
allenC, The dishwasher itself doesn't do the damage it's the caustic detergent
that etches the metal that does the harm. The etching takes place at all the sharp
corners and edges plus there is a tendancy to deposit residue in the joints that
continue to eat away metal. Besides, I've always found that kerosene removes rust
very well, but any of the cleaners mentioned here so far will work as well.
 
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