I just bought a ka bar, the 1214 and I'm new to knives. my first one and i love it. I got a bottle of mineral oil to help protect the blade, but how much do I put on. And do i wipe off excess or leave it on completely? And also its pretty sharp but I have a feeling it could be sharper. How could I go about that. It's got serration too. Thanks
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new ka bar
- Thread starter dylans
- Start date
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- 15,417
Welcome to the Bladeforums, and the KA-BAR forum.
Mineral oil is a great choice. I am assuming the black blade coating is still intact, which means you won't need very much at all. The only are on the blade that will need any protection will be the edge.
You can apply a very small amount of oil by using a Q-tip. Simply wipe along the edge, and you are done. Fear not, mineral oil is safe for ingestion, so, if you are using your blade on food.
I prefer to use a guided sharpening to sharpen my knives, the one I use, is a KME sharpener. Its a great and easy sharpening system. If you are more of a free hand kind of sharpener, I would recommend a 9" Norton benchstone, and a smaller fine india stone to keep with the knife, for field sharpening.
You are going to want to maintain as much symmetry on that edge as possible. There are several great tutorials here on BFC and youtube, I recommend you spend some time familiarizing yourself with sharpening in general. There is a book I would recommend, Sharpening Made Easy by Steve Bottorff. Its a great book, and very inexpensive.
As far as the serrations are concerned, you will come across special stones, and equipment that make sharpening them easy.
Good luck, and stick around, there is a ton of great information here.
Moose
Mineral oil is a great choice. I am assuming the black blade coating is still intact, which means you won't need very much at all. The only are on the blade that will need any protection will be the edge.
You can apply a very small amount of oil by using a Q-tip. Simply wipe along the edge, and you are done. Fear not, mineral oil is safe for ingestion, so, if you are using your blade on food.
I prefer to use a guided sharpening to sharpen my knives, the one I use, is a KME sharpener. Its a great and easy sharpening system. If you are more of a free hand kind of sharpener, I would recommend a 9" Norton benchstone, and a smaller fine india stone to keep with the knife, for field sharpening.
You are going to want to maintain as much symmetry on that edge as possible. There are several great tutorials here on BFC and youtube, I recommend you spend some time familiarizing yourself with sharpening in general. There is a book I would recommend, Sharpening Made Easy by Steve Bottorff. Its a great book, and very inexpensive.
As far as the serrations are concerned, you will come across special stones, and equipment that make sharpening them easy.
Good luck, and stick around, there is a ton of great information here.
Moose
- Joined
- Apr 14, 2012
- Messages
- 44
now your next purchase must be a becker 
- Joined
- Mar 15, 2007
- Messages
- 9,092
Welcome aboard!