I have some general maintenance questions

[silentsten]

I am relatively unsure of the proper methods for maintenance of my Kershaw Blur(I know how to sharpen it, but not well, I had a really nice edge on it but then ruined it). But, I was curious as to whats needed for even just general maintenance on it(i.e. cleaning, lubrication, etc.) thank you

 

[bgentry]

There's not a lot to be done to a folder. Wipe the blade down from time to time with an oily rag to prevent rust. Clean out the channel inside the handle to get rid of lint, dust, dirt, etc. Use as little lube as you can get away with on the pivot area to keep it working smoothly. Clean the outside of the handles periodically to keep them looking nice. If your blade is used on food, make sure that the oil you use on rags and in the pivot is food safe.

Brian.

 

[silentsten]

There's not a lot to be done to a folder. Wipe the blade down from time to time with an oily rag to prevent rust. Clean out the channel inside the handle to get rid of lint, dust, dirt, etc. Use as little lube as you can get away with on the pivot area to keep it working smoothly. Clean the outside of the handles periodically to keep them looking nice. If your blade is used on food, make sure that the oil you use on rags and in the pivot is food safe.

Brian.

what type of oil would you suggest, I've had olive oil suggested, and at the same time rem oil amongst others, what works best?

 

[NetshadeX]

what type of oil would you suggest, I've had olive oil suggested, and at the same time rem oil amongst others, what works best?

Personally, I stick to this:

Food safe and lasts pretty long

 

[silentsten]

Okay, and any helpful hints(or just anyone that can teach me how to do so properly), for sharpening my knife?

 

[bgentry]

For food safe oil, almost everyone recommends mineral oil. It's commonly sold at the drug store in a large container as a laxative. The thinner stuff seems better for blades, but the thicker formulation works too. It's a decent lubricant and it won't go rancid like olive oil will.

A more modern food safe lube is FrogLube. It's rather expensive, but it's food grade, smells nice, and has some interesting properties, particularly when it's applied using heat.

Brian.

 

[Kai Winters]

Keep it clean, keep it sharp...

I use a rag damp with Lansky honing oil...because I have a bottle of the stuff. I use Benchmade oil for lubing the pivot. I use a strop to maintain the edge...use it daily on my work knife...it takes five minutes to bring the edge back but it is never "ruined"...whatever that means...
If the edge is dull or ruined...sharpen it...if just a bit worn from use...use a strop to bring the edge back until proper sharpening with stones of some sort is required.

If used to cut food all the time, use food safe lubes...mineral oil, etc.

 

[Bludgeon]

Many here use a Sharpmaker to keep edges sharp. They have several different grits to add as your needs require. This is a easy to use system and easy on the wallet.