Slipjoint daily use question

akadave2

akadave2

Joined
Jun 21, 2008
Messages
7,923
I use my traditionals every day. I especially like to use them when prepping food. Seems like they are always the sharpest thing in the kitchen and they zip right through food. Often the whole knife gets dirty in the commission of these duties. If possible I try to keep the covers clean and dry and only get the blade covered in food and only wash the blade. However sometimes you have to get the whole thing wet to clean it up. Do you guys, and gals routinely submerge your traditionals or do you employ the same methods described above?
 
I will rinse or spray mine out with the hottest water I can stand and let it air dry for 15 min. then promptly finish drying and oil. May not be the best, but works for me.
 
About 97% of the time for me, I wipe the blade only, using a paper towel moistened with Windex. This is when I've used the blade for simple food chores, like slicing a piece of fruit or vegetables, and sometimes after slicing cooked meat (an acutely sharpened hollow-ground clip blade on a Case stockman is the best steak knife ever ;)). I am careful to avoid letting juices of the food get into the pivots, when doing this, so I frequently wipe the blade between cuts. A folder with a fairly wide tang (between plunge grind and the pivot) has a distinct advantage there; it adds some space between the cutting edge and the pivot. :)

If it needs more than that, I have no issues in giving the whole knife a bath in hot water and liquid dish detergent, and then rinsing in HOT water afterwards (makes drying a lot easier). Only exception is for unstabilized wood-handled folders (like an Opinel), which generally don't get fully immersed if I can avoid it. Anything that gets into the pivot of the Opi is not too easy to clean up, so I'm more careful with those. Fruit juices can make a sticky mess in there, affecting ease of opening and closing.


David
 
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I regularly use my slipjoints around meat and blood.
My hands and the entire knife get soaked in blood and bits of beef/chicken/pork.
I've never had any trouble with a simple hot water and dish liquid bath followed by a few blasts of compressed air and WD-40 + nano oil.
Leavin' me gunk free.
 
Usually a blade wipe is enough, but sometimes, like today for example, when i used my medium stockman to clean some fish, i was forced to put it in hot water, wipe it with a clean towel, blow it dry and then spray it with some wd40, wiping it again with another towel.
 
I also do a blade wipe. But if it gets grungy in the joint, I'll use a brush and some Dawn, and give it good scrub under very warm running water. Dry off and back in the pocket. Maybe later a bit of oil in the joint.

Carl.
 
After food use when the joint has food in it
I use a toothbrush and washing up liquid with running hot water
Dry the inside with the side of a dish towel
Dry off the blades

Does fine and does not need babying
 
akadave2 said:
I use my traditionals every day. I especially like to use them when prepping food.
Click to expand...

Hey, well get some pics posted over here then! - http://www.bladeforums.com/forums/s...-Traditional-knife-get-a-workout-today/page46 :D

Usually I find just wiping the blade, maybe using a little detergent on a sponge, is enough. Other times I might run the blade under the tap. If the knife was really dirty I'd wash it prpoerly. Either way I dry it thoroughly afterwards and apply a little oil if I've had to get the knife wet.
 
I basically follow the same protocol as you. I do clean them off completely with a dunk in soapy water when I feel the action is getting a little grungy. Works fine for me so far :)
 
I have custom and Japanese knives that do the vast majority of the food prep. I do tend to use my slipjoint if we travel and do any cooking/prep. If it gets too messy I just wash with warm soapy water and then blow dry. If the walk/talk gets a little rough I use just a little oil. Seems to do well even on carbon blades.
 
I don't use my pocket knives for food prep in the kitchen. On occasion I peel an apple at work. A quick rinse of the blade followed by drying with a paper towel is all that is necessary. Stainless steel is good. Towels are good, too. (with apologies to THGTTG.)
 
I always have a little bowl of mineral oil by the sink for a hot bath and dunk.
 
Nothing much to add except that our religious pivot oiling probably builds up enough of a barrier prior to use to allay any worries.
 
Being that I taught Servsafe in the past, and worked as a Chef, I am fully aware of conditions that bacteria grow, and cross contamination, etc. I'm sure you will all find I'm a little obsessive with cleaning items that will be coming into contact with food but whatever knife ( knives ) I am carrying gets washed in hot soapy water rinsed dried, then a drop of isopropyl alcohol in the pivot & on blades ( runoff ) left to dry on a clean paper towel, then a drop of mineral oil in the pivots daily. My knife also does not come into contact with anything else in pockets which in themselves are a Petri dish of funk, even after washing your pants, pockets will contain trace amounts of fecal matter and if you wear your jeans more than one day without washing the bacteria multiplies exponentially.
Research at the University of Georgia discovered dangerous E.coli bacteria can survive on the change in your pocket anywhere from 7 to 11 days, and Swiss researchers have found flu germs live on paper money up to 17 days.
:-)
Pete
 
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Stich2442 said:
Research at the University of Georgia discovered dangerous E.coli bacteria can survive on the change in your pocket anywhere from 7 to 11 days
Click to expand...

I insist on Victorian currency! :D
 
Jack I have a friend who is a silversmith and he told me that the tradition of tossing a coin in a well was started as a way of purifying water
Some Colloidal silver history :-)
•Egyptian writings are known to mention the use of silver.
•The Greeks and Romans stored liquids in vessels crafted out of silver in order to prevent spoilage and to keep bacteria from growing.
•The Middle Ages brought the outbreak of the plague. However, the wealthy, because they ate with 100% silver forks, knives, and spoons, were protected from the full brunt of the disease.
•The earliest American Pioneers, who settled the frontier, placed silver coins in their drinking water and milk as they trekked westward. The coins kept the water safe from bacteria and algae and kept the milk fresh.
•Presently, silver is being used in hospitals. It is found in newly manufactured wound dressings and various items used for patient care.

Pete
 
Stich2442 said:
My knife also does not come into contact with anything else in pockets which in themselves are a Petri dish of funk, even after washing your pants, pockets will contain trace amounts of fecal matter and if you wear your jeans more than one day without washing the bacteria multiplies exponentially.
Research at the University of Georgia discovered dangerous E.coli bacteria can survive on the change in your pocket anywhere from 7 to 11 days, and Swiss researchers have found flu germs live on paper money up to 17 days.
:-)
Click to expand...

blink.gif~original



cantlook-1.gif~original



Well.

I guess this is better to know, than to not.


... Your smilie face there at the end is a nice touch. :p

~ P.
 
Stich2442 said:
Jack I have a friend who is a silversmith and he told me that the tradition of tossing a coin in a well was started as a way of purifying water
Some Colloidal silver history :-)
•Egyptian writings are known to mention the use of silver.
•The Greeks and Romans stored liquids in vessels crafted out of silver in order to prevent spoilage and to keep bacteria from growing.
•The Middle Ages brought the outbreak of the plague. However, the wealthy, because they ate with 100% silver forks, knives, and spoons, were protected from the full brunt of the disease.
•The earliest American Pioneers, who settled the frontier, placed silver coins in their drinking water and milk as they trekked westward. The coins kept the water safe from bacteria and algae and kept the milk fresh.
•Presently, silver is being used in hospitals. It is found in newly manufactured wound dressings and various items used for patient care.

Pete
Click to expand...

Very interesting Pete :)
 
Must get my Victorian MOP Silver bladed fruit knife out next time the pizza needs cutting:D:D

Seriously, food hygiene/safety is an issue when you make snacks.:thumbup:
 
> Research at the University of Georgia discovered dangerous E.coli bacteria can survive on the change in your pocket anywhere from 7 to 11 days

So, since the USA stopped minting silver coins in 1964, I take it the number of E.coli outbreaks has been on the rise among people who use pocket knives on food?

> The earliest American Pioneers, who settled the frontier, placed silver coins in their drinking water and milk as they trekked westward. coins kept the water safe from bacteria and algae and kept the milk fresh.

Time to add a few silver coins to my pockets..

One of my kids is a Chemical Engineer, which involves a lot of sterile lab work.. You should have seen her Jaw drop when I pulled out my Peanut at dinner one night, and used it to slice a roll open.. She wont even eat a french fry that falls off her plate, onto the table.

I have no fear of hot water on my knife, and I use olive oil or mineral oil for lubricant. I really dislike the smell of WD40, and choose not to eat it. From their site: "WD-40 contains petroleum distillates and should be handled with the same precautions for any product containing this type of material. "

and http://en.wikipedia.org/wiki/WD-40 says WD40 contains turpentine and mineral oil.. But this site http://www.scribd.com/doc/83133753/Kerosene-as-Healer says people use Turpentine as medicine.. so I guess WD40 will kill whatever is living on your knife..

otoh, the MSDS for WD40 http://www.wd40company.com/files/pdf/msds-wd494716385.pdf says

"DANGER! Harmful or fatal if swallowed."
 
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