thoughts on this for pivots

Deth

Deth

Joined
May 17, 2008
Messages
121
i've been reading up on oiling knives and pivots and seems most everyone has their own flavor or preference. i think for the most part i may go with mineral oil, and maybe give tuff glide a go down the road. But has anybody thought about using high speed bearing grease, been thinking about it for awhile im sure it would work just as good as some of the stuff out their, maybe not, whats your guys thoughts?

heres a link of some i just found,
http://www.timken.com/en-us/products/lubrication/products/industrial/Pages/HighSpeedSpindle.aspx

i might give it a run and see.
 
I've been trying out a synthetic grease lately on my folders that can be disassembled. It seems to do okay for a while, but I haven't figured out how to re-apply it after cleaning other than disassembling the knife. That just doesn't seem practical, so I'm thinking of going back to Tri-Flow for the knives that won't be used with food, and mineral oil for ones that might.

Dave
 
^^ Dave hit it on the nose. Quick maintenance lubing can't be performed without a tear down. Another issue is that grease is dirt attracting, I.e. when dust and dirt cling to the grease, they become enveloped within the grease causing roughness and premature wear. Don't let these things scare you away though. I still use Phil Wood Waterproof Grease for bicycles (made to mil-spec) on many of my "dress knives." Ones that aren't going to see a lot of down and dirty use where they will need a teardown every week. For oil I like to use Tri-Flow (3 in 1 basically) or rem oil. A pen type applicator with syringe tip is excellent at keeping excess at a minimum. I don't care if it is synthetic or not when I use it on food, never have and never had a problem. I don't suck the apple juice out of the pivot on my knife so I don't ever get exposed to any amount I should ever worry about. Ever eaten food out of a styrofoam container? Chances are you ingested more bad stuff from that than you ever would from slicing stuff with a clean, well maintained knife. If oil is dripping out of your knife, then you need to use less oil.


-Xander
 
On most of my EDC knives that are broke in I clean them with water and soap when needed and let dry. I then use no lube and most are smooth as can be with no lube and will fall open and closed when the lock is disengaged. This way I don't have to worry about dirt and lint causing a gritty action. The only ones I oil are carbon steel blades and stiff knives which are mostly pinned FRN lock backs.

Give it a try especially if you are worried about your knife being food safe. I think you will be surprised.
 
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